Polymeric protein formation during pasta-making with barley and semolina mixtures, and prediction of its effect on cooking behaviour and acceptability

Food Chemistry

Volumn 129, Issue 2, 2011, Pages 319-328

  Lamacchia, C ^a   Baiano, A ^a   Lamparelli, S ^a   Terracone, C ^a   Trani, A ^b   Di Luccia, A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

Acceptability; Barley; Protein size distribution; Quality prediction; Spaghetti cooking quality; Unextractable polymeric proteins

Indexed keywords

ACCEPTABILITY; BARLEY; QUALITY PREDICTION; SPAGHETTI COOKING QUALITY; UNEXTRACTABLE POLYMERIC PROTEINS;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PILOT PLANTS; PROTEINS; SIZE EXCLUSION CHROMATOGRAPHY;

POLYMERS;

BETA GLUCAN; POLYMER; STARCH; UNCLASSIFIED DRUG; UNEXTRACTABLE POLYMERIC PROTEIN; WATER;

ARTICLE; BARLEY; CHEMICAL BOND; COOKING; FLOUR; GEL PERMEATION CHROMATOGRAPHY; PASTA; POLYMERIZATION; PROTEIN PROTEIN INTERACTION; SEMOLINA; SPAGHETTI; WHEAT;

HORDEUM; SEMOLINA;

EID: 79960023049     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.04.063     Document Type: Article

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