Structural Modifications of Gluten Proteins in Strong and Weak Wheat Dough During Mixing-Reference-Cited by-同舟云学术

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Structural Modifications of Gluten Proteins in Strong and Weak Wheat Dough During Mixing

Published:2015-01 Issue:1 Volume:92 Page:105-113
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Jazaeri Sahar¹²,Bock Jayne E.²,Bagagli Marcela P.³,Iametti Stefania⁴,Bonomi Francesco⁴,Seetharaman Koushik⁵

Affiliation:

1. Corresponding author.

2. Department of Food Science, University of Guelph, ON, Canada.

3. Department of Food Science, University of Campinas, Sao Paulo, Brazil.

4. Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Università di Milano, Italy.

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

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference32 articles.

1. Mini Review: On the Elasticity of Wheat Gluten

2. Unfolding Gluten: An Overview of Research on Gluten

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

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

5. Structure–quality relationship in commercial pasta: A molecular glimpse

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