Composition of the glutenin macropolymer: Effects of flour quality and nonamylolytic enzyme addition

European Food Research and Technology

Volumn 218, Issue 5, 2004, Pages 428-436

  Primo Martín, Cristina ^a   Martínez Anaya, María Antonia ^a   Collar, Concepción ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Breadmaking; Enzymes; Flour; Glutenin macropolymer; SDS PAGE

Indexed keywords

COMPOSITION; POLYMERIZATION; POLYMERS; SODIUM COMPOUNDS; VISCOELASTICITY; VISCOSITY;

BREADMAKING; FLOUR; GLUTENIN MACROPOLYMER; SDS-PAGE;

ENZYMES;

TRITICUM AESTIVUM;

EID: 12844280891     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0849-2     Document Type: Article

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