Effects of wheat gluten hydrolysate and its ultrafiltration fractions on dough properties and bread quality

Food Technology and Biotechnology

Volumn 45, Issue 4, 2007, Pages 410-414

  Wang, Jinshui ^a,b   Zhao, Mourning ^a   Jiang, Yueming ^c  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b HENAN UNIVERSITY OF TECHNOLOGY   (China)

^c SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

Bread quality evaluation; Dough properties; Gluten hydrolysate; Texture profile analysis; Ultrafiltration fractions

Indexed keywords

BREAD QUALITY; DEGREE OF HYDROLYSIS; DOUGH PROPERTIES; GLUTEN HYDROLYSATE; TEXTURE PROFILE ANALYSIS; ULTRAFILTRATION MEMBRANES; VISCO-ELASTIC CHARACTERISTICS; VISCOELASTIC PROPERTIES;

FOOD PRODUCTS; ULTRAFILTRATION; VISCOELASTICITY;

QUALITY CONTROL;

TRITICUM AESTIVUM;

EID: 40749116066     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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