The role of gluten in a pound cake system: A model approach based on gluten-starch blends

Food Chemistry

Volumn 110, Issue 4, 2008, Pages 909-915

  Wilderjans, Edith ^a   Pareyt, Bram ^a   Goesaert, Hans ^a   Brijs, Kristof ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Batter viscosity; Cake quality; Crumb structure; Gluten; Image analysis; Pound cake; Starch

Indexed keywords

DODECYL SULFATE SODIUM; GLUTEN; STARCH;

ARTICLE; GEL PERMEATION CHROMATOGRAPHY; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IMAGE ANALYSIS; PROTEIN ANALYSIS; VISCOSITY;

EID: 43849090981     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.079     Document Type: Article

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