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Enzymes as a Processing Aid in the Separation of Wheat Flour into Starch and Gluten

  • Published:1992 Issue:2 Volume:44 Page:44-48
  • ISSN:0038-9056
  • Container-title:Starch - Stärke
  • language:de
  • Short-container-title:Starch/Stärke

Author:

Weegels P. L.,Marseille J. P.,Hamer R. J.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference13 articles.

1. Untersuchungen über Einsatzmöglichkeiten von Weizenkleber in chemisch-technischen Bereichen

2. , , and : The present and future market for vital wheat gluten in the EEC. GIRA S. A., Geneva 1985.

3. , and : Vital gluten. EP 0 134658 9-7 1984, (1984).

4. : Method for recovering products of high protein content from protein-polysaccharide complexes. US Pat. 4267275 4-12-1981, (1981).

5. , and : New bread improvers and modified gluten products. EP 0 242885 24-4-1987. (1987).

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4. Lipases as Processing Aids in the Separation of Wheat Flour into Gluten and Starch: Impact on the Lipid Population, Gluten Agglomeration, and Yield;Journal of Agricultural and Food Chemistry;2017-02-27

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