Improving the rheological and thermal properties of wheat dough by the addition of γ-polyglutamic acid

LWT

Volumn 41, Issue 6, 2008, Pages 982-987

  Shyu, Yung Shin ^a   Hwang, Jean Yu ^b   Hsu, Cheng Kuang ^c  

^a NATIONAL KAOHSIUNG UNIVERSITY OF HOSPITALITY AND TOURISM   (Taiwan)

^b CHUNG HWA UNIVERSITY OF MEDICAL TECHNOLOGY   (Taiwan)

^c ASIA UNIVERSITY   (Taiwan)

Author keywords

Differential scanning calorimetry; Scanning electron microscopy; Wheat bread; Wheat dough; Polyglutamic acid

Indexed keywords

CARBOXYLIC ACIDS; DIFFERENTIAL SCANNING CALORIMETRY; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; THERMODYNAMIC PROPERTIES;

FARINOGRAPHY; GAMMA;-POLYGLUTAMIC ACID; WHEAT BREAD; WHEAT DOUGH;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 40649122520     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.06.015     Document Type: Article

References (23)