Extrusion of wheat gluten plasticized with glycerol: Influence of process conditions on flow behavior, rheological properties, and molecular size distribution

Cereal Chemistry

Volumn 76, Issue 3, 1999, Pages 361-370

  Redl, Andreas ^a   Morel, Marie Hélène ^a   Bonicel, Joëlle ^a   Vergnes, Bruno ^b   Guilbert, Stephane ^a  

^a CEMAGREF   (France)

^b PSL RESEARCH UNIVERSITY   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CROSSLINKING; ELASTOMERS; GLYCEROL; PROTEINS; RESIDENCE TIME DISTRIBUTION; RHEOLOGY;

EXTRUDATES; FLOW BEHAVIOURS; MOLECULAR SIZE; MOLECULAR SIZE DISTRIBUTION; NETWORKS DENSITIES; ON FLOW; PROCESS CONDITION; PROCESSING CONDITION; RHEOLOGICAL PROPERTY; WHEAT GLUTEN;

EXTRUSION;

GLIADIN; GLUTEN; GLYCEROL;

ARTICLE; BREAD; CHEMICAL ANALYSIS; FLOW KINETICS; FOOD PROCESSING; MOLECULAR SIZE; WHEAT;

TRITICUM AESTIVUM;

EID: 0033058005     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.3.361     Document Type: Article

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