Structural, thermal and rheological properties of gluten dough: Comparative changes by dextran, weak acidification and their combination

Author:

Zhang Yao,Hong Tingting,Yu Wenjie,Yang NaORCID,Jin Zhengyu,Xu Xueming

Funder

Postgraduate Research & Practice Innovation Program of Jiangsu Province

National Key Technology R&D program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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2. Calorimetric studies of thermal denaturation of β-lactoglobulin in the presence of polysaccharides;Baeza;LWT - Food Science and Technology,2002

3. Storage of packed white bread. III. Effects of sour dough and addition of acids on bread characteristics;Barber;European Food Research and Technology,1992

4. Mini review: On the elasticity of wheat gluten;Belton;Journal of Cereal Science,1999

5. Determination of SH and SS groups in some food proteins using Ellman's reagent;Beveridge;Journal of Food Science,1974

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