Foam-forming capacity of substances present in rye

Cereal Chemistry

Volumn 78, Issue 1, 2001, Pages 50-54

  Meuser, F ^a   Busch, K G ^a   Fuhrmeister, H ^a   Rubach, K ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

PROTEINS;

AQUEOUS EXTRACTS; FOAM FORMATION; ISO-ELECTRIC POINTS; MILLING PRODUCTS; WATER SOLUBLE PROTEIN;

MILLING (MACHINING);

CARBOHYDRATE; PROTEIN;

ARTICLE; BREAD; CEREAL; FLOUR; FOAM; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONTENT; SOLUBILITY; TEMPERATURE; VISCOSITY; WHEAT BRAN;

SECALE CEREALE; TRITICUM AESTIVUM;

EID: 0035132218     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2001.78.1.50     Document Type: Article

References (13)

1. A specific method for the determination of pentosans in cereals and cereal products
2. Technologische bedeutung der β-glucane des roggens
3. Nouvel appareil a entrainement par la vapeur. Application au microdosage des generateurs de furfural par une technique colorimetrique
4. Dough preparation for crispbread production by applying a high-pressure homogeniser
5. Einfluß der physikalischen eigenschaften yon teigschäumen aus roggenmahlprodukten auf die struktur von knäckebroten
6. Isoelectric focusing in flat beds of polyacrylamide gels
7. Foaming properties of proteins: Evaluation of a column aeration apparatus using ovalbumin
8. The reliability of molecular weight determinations by dodecyl sulfate-polyacrylamide gel electrophoresis