The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality

Author:

Wang Pei,Lee Tung-Ching,Xu Xueming,Jin Zhengyu

Funder

China Scholarship Council

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Use of a pressuremeter to measure the kinetics of carbon dioxide evolution in chemically leavened wheat flour dough;Bellido;Journal of Agricultural and Food chemistry,2008

2. On the Elasticity of Wheat Gluten;Belton;Journal of Cereal Science,1999

3. Wheat varieties for specific end-uses;China State Bureau of Technical Supervision, P. R. China,1998

4. Wheat flour of Chinese steamed bread;China State Bureau of Technical Supervision, P. R. China,2007

5. Characterisation of gluten subfractions by SE-HPLC and dynamic rheological analysis in shear;Cornec;Journal of Cereal Science,1994

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