Effect of transglutaminase on properties of glutenin macropolymer and dough rheology

Cereal Chemistry

Volumn 85, Issue 1, 2008, Pages 39-43

  Steffolani, M Eugenia ^a   Pérez, Gabriela T ^a   Ribotta, Pablo D ^a,b   Puppo, M Cecilia ^c   León, Alberto Edel ^a,b  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^b Centro de Excelencia en Productos y Procesos de Cordoba   (Argentina)

^c CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD STORAGE; PROTEINS;

BREAD QUALITY; DOUGH PROPERTIES; DOUGH RHEOLOGY; GLUTEN PROTEIN; GLUTENIN; HIGH-MOLECULAR-WEIGHT GLUTENIN; PARTICLES SIZES; PROPERTY; PROTEINS STRUCTURES; TRANSGLUTAMINASES;

PARTICLE SIZE;

EID: 38549105037     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-85-1-0039     Document Type: Article

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