Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics-Reference-Cited by-同舟云学术

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Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics

Published:2018-01-26 Issue:6 Volume:53 Page:1452-1458
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Bravo-Nuñez Ángela¹^ORCID,Sahagún Marta¹,Martínez Paula¹,Gómez Manuel¹^ORCID

Affiliation:

1. Food Technology Area; College of Agricultural Engineering; University of Valladolid; 34071 Palencia Spain

Funder

Ministerio de Economía y Competitividad

European Regional Development Fund

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13724/fullpdf

Reference35 articles.

1. Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt;Agyare;Food Hydrocolloids,2009

2. Studies on the development of nutritious cookies utilizing sunflower kernels and wheat germ;Bajaj;Plant Foods for Human Nutrition,1991

3. Fractionation of unreduced gluten proteins on SEC and their relationship with cookie quality characteristics;Chaudhary;Journal of Food Science and Technology,2017

4. Effects of enzymatic hydrolysis of protein on the pasting properties of different types of wheat flour;Chen;Journal of Food Science,2012

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1. Research of rheological properties of wheat flour dough by the penetration method;“TOPICAL ISSUES OF THERMOPHYSICS, ENERGETICS AND HYDROGASDYNAMICS IN THE ARCTIC CONDITIONS”: Dedicated to the 85th Birthday Anniversary of Professor E. A. Bondarev;2022

2. Comparative study on composite buckwheat dough and steamed bread modified by transglutaminase and ascorbic acid;International Journal of Food Science & Technology;2021-12-21

3. Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits;Food Science and Technology;2021-12

4. Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition;LWT;2021-03

5. Research priorities for the globalisation of food science and technology 2020 onwards;International Journal of Food Science & Technology;2020-06-21

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