Effect of wheat flour protein compositions on the quality of deep-fried gluten balls

Food Chemistry

Volumn 97, Issue 4, 2006, Pages 666-673

  Chiang, Shu Hua ^a   Chen, Chee Shan ^b   Chang, Chi Yue ^a  

^a DA YEH UNIVERSITY   (Taiwan)

^b CHAOYANG UNIVERSITY OF TECHNOLOGY   (Taiwan)

Author keywords

Deep fried gluten ball; Electrophoresis; Gliadins; Glutenins; Wheat flour; Wheat protein

Indexed keywords

ALBUMINOID; GLIADIN; GLOBULIN; GLUTEN; OMEGA GLIADIN; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ARTICLE; ELECTROPHORESIS; FLOUR; FOOD COMPOSITION; FOOD QUALITY; FRYING; MOLECULAR WEIGHT; NONHUMAN; PROTEIN ANALYSIS; WHEAT;

TRITICUM AESTIVUM;

EID: 31844439668     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.04.030     Document Type: Article

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