Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads

Author:

Espinosa-Ramírez Johanan,Garzon Raquel,Serna-Saldivar Sergio O.,Rosell Cristina M.ORCID

Funder

Ministry of Economy and Competitiveness

Generalitat Valenciana

European Regional Development Fund

IATA-CSIC

Tecnologico de Monterrey

CONACyT

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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2. Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids;Andersson;Food Hydrocolloids,2011

3. Influence of protein and water addition on gluten-free dough properties and bread quality;Aprodu;International Journal of Food Engineering,2016

4. Electrophoretic, solubility, and functional-properties of commercial soy protein isolates;Arrese;Journal of Agricultural and Food Chemistry,1991

5. Assessment of the effects of soy protein isolates with different protein compositions on gluten thermosetting gelation;Bainy;Food Research International,2010

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