Flour sodium dodecyl sulfate (SDS)-Extractable protein level as a cookie flour quality indicator

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 1, 2010, Pages 353-360

  Pareyt, Bram ^a   Bruneel, Charlotte ^a   Brijs, Kristof ^a   Goesaert, Hans ^b   Delcour, Jan A ^a  

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

^b LRD Centraal Beheer   (Belgium)

Author keywords

Gluten polymer size; SDS extractable protein level; Set time; Sugar snap cookie

Indexed keywords

DODECYL SULFATE SODIUM; GLUTEN; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; FLOUR; FOOD HANDLING; QUALITY CONTROL; WHEAT;

FLOUR; FOOD HANDLING; GLUTENS; PLANT PROTEINS; QUALITY CONTROL; SODIUM DODECYL SULFATE; TRITICUM;

TRITICUM AESTIVUM;

EID: 75249084939     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902879c     Document Type: Article

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