Effect of extrusion cooking on protein modification in wheat flour

European Food Research and Technology

Volumn 218, Issue 2, 2004, Pages 128-132

  Fischer, Thomas ^a  

^a Institut für Lebensmittel und Umweltforschung ILU e V   (Germany)

Author keywords

Disulfide bonds; Extrusion; Gluten; Wheat flour; Wheat protein

Indexed keywords

ABSORPTION; DENSITOMETERS; EXTRUSION; MICROSTRUCTURE; MOISTURE; MOLECULAR WEIGHT; POLYMERIZATION; PROTEINS; STARCH; THERMAL EFFECTS; THERMOMECHANICAL TREATMENT;

DISULFIDE BONDS; ELLMAN'S REAGENTS; EXTRUSION COOKING; GLUTEN; WHEAT FLOUR; WHEAT PROTEINS;

FOOD PROCESSING;

TRITICUM AESTIVUM;

EID: 21244502615     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0810-4     Document Type: Article

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