Incorporation of soy proteins into the wheat-gluten matrix during dough mixing

Journal of Cereal Science

Volumn 47, Issue 2, 2008, Pages 380-385

  Maforimbo, E ^a   Skurray, G ^a   Uthayakumaran, S ^b   Wrigley, C ^b  

^a UNIVERSITY OF WESTERN SYDNEY   (Australia)

^b CSIRO   (Australia)

Author keywords

Composite dough; Partial reduction; Reoxidation; Unextractable polymeric proteins; Wheat and soy proteins

Indexed keywords

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 39649095172     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2007.01.003     Document Type: Article

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