Protein Characteristics that Affect the Quality of Vital Wheat Gluten to be Used in Baking: A Review-Reference-Cited by-同舟云学术

Protein Characteristics that Affect the Quality of Vital Wheat Gluten to be Used in Baking: A Review

Published:2017-03-02 Issue:3 Volume:16 Page:369-381
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Author:

Ortolan Fernanda¹²,Steel Caroline Joy¹

Affiliation:

1. Univ. Estadual de Campinas. Faculdade de Engenharia de Alimentos, Rua Monteiro Lobato, 80, CEP 13083-862; Cidade Univ. Zeferino Vaz; Campinas São Paulo Brazil

2. Inst. Federal de Educação; Ciência e Tecnologia Farroupilha - Campus Alegrete; RS 377 Km 27, Passo Novo CEP 97555-000 Alegrete Rio Grande do Sul Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12259/fullpdf

Reference158 articles.

1. Analysis and correlation studies on gluten quantity and quality during production;Abang Zaidel;J Appl Sci,2009

2. ABITRIGO 2016 Associação Brasileira da Indústria do Trigo http://abitrigo.com.br/associados/arquivos/5.prod_trigo.pdf

3. Pilot-plant studies on the continuous batter process to recover gluten from wheat flour;Anderson;Cereal Chem,1960

4. Small and large deformation tests for the evaluation of frozen dough viscoelastic behavior;Angioloni;J Food Eng,2008

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