Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta

Author:

Garcia-Valle Daniel E.,Bello-Pérez Luis A.,Agama-Acevedo Edith,Alvarez-Ramirez Jose

Funder

IPN COFAA

IPN SIP

CONACYT

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Approved methods of the American Association of Cereal Chemists. Method number: 44–15, 08–01;AACC,2000

2. Hydration of gluten: A dielectric, calorimetric, and Fourier transform infrared study;Almutawah;Biomacromolecules,2007

3. Process conditions affect starch structure and its interactions with proteins in rice pasta;Barbiroli;Carbohydrate Polymers,2013

4. Gluten structural evolution during pasta processing of refined and whole wheat pasta from hard white winter wheat: The influence of mixing, drying, and cooking;Bock;Cereal Chemistry,2015

5. Examination of the secondary structure of proteins by deconvolved FTIR spectra;Byler;Biopolymers: Original Research on Biomolecules,1986

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