Gluten Structural Evolution During Pasta Processing of Refined and Whole Wheat Pasta from Hard White Winter Wheat: The Influence of Mixing, Drying, and Cooking-Reference-Cited by-同舟云学术

Gluten Structural Evolution During Pasta Processing of Refined and Whole Wheat Pasta from Hard White Winter Wheat: The Influence of Mixing, Drying, and Cooking

Published:2015-09 Issue:5 Volume:92 Page:460-465
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Bock Jayne E.¹,West Ryan¹,Iametti Stefania²,Bonomi Francesco²,Marengo Mauro²,Seetharaman Koushik³

Affiliation:

1. Department of Food Science, University of Guelph, Ontario, Canada.

2. Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy.

3. Deceased; formerly Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-07-14-0152-R

Reference34 articles.

1. Consumer Liking of Refined and Whole Wheat Breads

2. Process conditions affect starch structure and its interactions with proteins in rice pasta

3. Mini Review: On the Elasticity of Wheat Gluten

4. Impact of Bran Addition on Water Properties and Gluten Secondary Structure in Wheat Flour Doughs Studied by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy

5. Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

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