Improvement of sorghum-wheat composite dough rheological properties and breadmaking quality through zein addition

Cereal Chemistry

Volumn 78, Issue 1, 2001, Pages 31-35

  Bugusu, B A ^a   Campanella, O ^a   Hamaker, B R ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; PROTEINS; RHEOLOGY;

BREADMAKING QUALITY; CHEMICAL COMPOSITIONS; DOUGH RHEOLOGICAL PROPERTIES; KAFIRINS; POTENTIAL EFFECTS; PROTEIN BODIES; RHEOLOGICAL PROPERTY; SORGHUM FLOUR; WHEAT FLOURS; WHEAT GLUTEN;

GLASS TRANSITION;

ARTICLE; BREAD; CEREAL; CHEMICAL COMPOSITION; ELASTICITY; FLOUR; FLOW KINETICS; FOOD QUALITY; PROTEIN CONTENT; SORGHUM; TENSILE STRENGTH; VISCOSITY; WHEAT;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 0035137151     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2001.78.1.31     Document Type: Article

References (33)

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2. Use of maize and milo flour in the preparation of bread
3. Helical contents of zein and water insoluble protein in non-aqueous solvents
4. Nucleotide sequence of a c-DNA clone encoding γ-kafirin protein from Sorghum bicolor
5. Composite flours
6. A proposed nomenclature for the alcohol-soluble proteins (zeins) of maize (Zea mays L.)
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8. The viscoelastic properties of wheat flour doughs
9. Concentrated solutions, plasticizer polymers, and gels
10. Proteins of cereals
11. The formation and properties of wheat flour doughs
12. Wheat gluten as a glassy polymer
13. Bread from non-wheat flours
14. Changes in the zein composition of protein bodies during maize endosperm development
15. The zein proteins of maize endosperm
16. Wheat proteins, maize proteins, and sorghum proteins
17. Viscoelasticity of zein-starch doughs
18. Interpreting the behavior of low-moisture foods
19. The rheology of yeasted dough and the tension of gas cell membrane
20. Extensional properties of dough sheets
21. Wheat
22. Mechanical developed doughs from composite flours
23. The effect of heat on heat on wheat gluten and the involvement of sulfhydryl-disulfide interchange reactions
24. The synthesis, processing, and deposition of gluten proteins in the developing wheat grain
25. Seed storage proteins: Structures and biosynthesis
26. Proposed nomenclature for the alcohol soluble proteins (kafirins) of Sorghum bicolor (L. Moench) based on molecular weight, solubility, and structure
27. Purification and immunocytochemical localization of kafirin in Sorghum bicolor (L. Moench) endosperm
28. Protein-water interactions: Water as a plasticizer of gluten and other protein polymers
29. Textural properties of sorghum dough
30. Sorghum prolamins: Their optical rotatory dispersion, circular dichroism, and infrared spectra