Increase in the Viscosity of Soft-Flour Batter by Weak Direct-Current Processing

Author:

Kamata Yoshiro,Ojima Eru,Yamaki Michiko,Ohtsubo Shunsuke

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference17 articles.

1. Auger, F., Redl, A., Lefebvre, J., and Morel M. H. (2007). On the mechanism of gluten network development in flour-water batter dough. In “Gluten Proteins 2006,” ed. by G. L. Lookhart and P. K. W. Ng, AACC International, St. Paul, pp. 284-289.

2. Bazinet, L., Lamarche, F., and Ippersiel, D. (1998). Comparison of chemical and bipolar-membrane electrochemical acidification for precipitation of soybean proteins. J. Agric. Food Chem., 46, 2013-2019.

3. Bloksma, A. H. and Bushuk, W. (1988). Rheology and chemistry of dough. In “Wheat: Chemistry and Technology,” 3rd Ed. Vol. 2, ed. by Y. Pomeranz, AACC International, St. Paul, pp. 131-217.

4. Bradford, M. M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem., 72, 248-254.

5. Dupont, F. M., Hurkman, W. J., Vensel, W. H., Chan, R., Tanaka, K., and Altenbach, S. B. (2007). Effects of mineral nutrition and temperature on accumulation of gluten proteins are related to their content of Cys and Met. In “Gluten Proteins 2006,” ed. by G. L. Lookhart and P. K. W. Ng, AACC International, St. Paul, pp. 38-42.

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