Effect of freeze-dried gluten addition on texture of hamburger buns

Journal of Cereal Science

Volumn 41, Issue 1, 2005, Pages 19-21

  Esteller, M S ^a   Pitombo, R N M ^a   Lannes, S C S ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Bakery products; Freeze dried gluten; Hamburger buns; Texture

Indexed keywords

ANIMALIA; TRITICUM AESTIVUM;

EID: 11144293602     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jcs.2004.08.013     Document Type: Article

References (11)

1. Z. Czuchajowska, and B. Paszczynska Is wet gluten good for baking? Cereal Chemistry 73 1996 483 489
2. D. Every, J.A. Gerrard, M.J. Gilpin, M. Ross, and M.P. Newberry Staling in starch bread: the effect of gluten additions on specific loaf volume and firming rate Starch/Stärke 50 1998 443 446
3. H.T. Lawless, and H. Heymann Sensory Evaluation of Food - Principles and Practises 1998 Chapman & Hall New York
4. J.P. Lens, W.J. Mulder, and P. Kolster Modification of wheat gluten for nonfood applications Cereal Foods World 44 1999 5 9
5. C.C. Maningat, G.K. DeMeritt Jr, R. Chinnaswamy, and S.D. Bassi Properties and applications of texturized wheat gluten Cereal Foods World 44 1999 650 655
6. M. Pons, and S.M. Fiszman Instrumental texture profile analysis with particular reference to gelled systems Journal of Texture Studies 27 1996 597 624
7. L. Rey, and J.C. May Freeze-drying/lyophilization of pharmaceutical and biological products 1999 Marcel Dekker New York
8. A.J. Rosenthal Food Texture - Measurement and Perception 1999 Chapman & Hall London
9. M.G. Scanlon, and M.C. Zghal Bread properties and crumb structure Food Research International 34 2001 841 864
10. A.S. Szczesniak Classification of textural characteristics Journal of Food Science 28 1963 385 389
11. C.K. Wadhawan, and W. Bushuk Studies on vitality of commercial gluten. I. Physical, chemical and technological characteristics Cereal Chemistry 66 1989 456 462