Studies on Effects of Microbial Transglutaminase on Gluten Proteins of Wheat. II. Rheological Properties

Cereal Chemistry

Volumn 80, Issue 6, 2003, Pages 787-790

  Bauer, Nicole ^a   Koehler, Peter ^a   Wieser, Herbert ^a   Schieberle, Peter ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

CREEP-RECOVERY TEST; DOUGH PROPERTIES; FARINOGRAPHS; GLUTEN PROTEIN; LOW CONCENTRATIONS; MICROBIAL TRANSGLUTAMINASE; PERFORMANCE; RHEOLOGICAL PROPERTY; TRANSGLUTAMINASES; WHEAT FLOURS;

FOOD PRODUCTS;

GLUTEN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ARTICLE; CONCENTRATION RESPONSE; DOUGH; FLOW KINETICS; FOOD PROCESSING; FOOD QUALITY; PROTEIN CONTENT; STRESS STRAIN RELATIONSHIP; WHEAT;

TRITICUM AESTIVUM;

EID: 0242610504     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.6.787     Document Type: Article

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