Impact of Bran Addition on Water Properties and Gluten Secondary Structure in Wheat Flour Doughs Studied by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy-Reference-Cited by-同舟云学术

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

Published:2013-07 Issue:4 Volume:90 Page:377-386
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Bock Jayne E.¹,Connelly Robin K.¹,Damodaran Srinivasan¹²

Affiliation:

1. Department of Food Science, University of Wisconsin–Madison, Madison, WI 53706.

2. Corresponding author. Phone: (608) 263-2012. Fax: (608) 262-6872. E-mail: sdamodar@wisc.edu

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference28 articles.

1. Consumer Liking of Refined and Whole Wheat Breads

2. Mini Review: On the Elasticity of Wheat Gluten

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

4. A novel spectroscopic approach to investigate transport processes in polymers: the case of water–epoxy system

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