The influence of water soluble pentosan on viscoelasticity of gluten

Journal of Food Engineering

Volumn 111, Issue 1, 2012, Pages 166-175

  Ma, Fu Min ^a   Xu, Shi Ying ^b   Xu, Mei Ling ^a   Guo, Xiao Rui ^a  

^a LIAONING UNIVERSITY OF TRADITIONAL CHINESE MEDICINE   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Creep recovery test; Dynamic rheological properties; Gluten; Temperature sweep; Water extractable arabinoxylan

Indexed keywords

BAKED PRODUCT; CHEMICAL MECHANISM; COHESIVITY; CREEP TESTS; CREEP-RECOVERY TEST; DYNAMIC MEASUREMENT; DYNAMIC MODULI; DYNAMIC RHEOLOGICAL PROPERTIES; GLUTEN; INFLUENCE OF WATER; MINOR CONSTITUENTS; NACL CONCENTRATION; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL PROPERTY; SIGNIFICANT IMPACTS; WATER ABSORPTION CAPACITY; WATER EXTRACTABLE ARABINOXYLAN; WHEAT FLOURS;

CREEP; ELASTICITY; IONIC STRENGTH; RHEOLOGY; SODIUM CHLORIDE; WATER LEVELS;

WATERWORKS;

TRITICUM AESTIVUM;

EID: 84858151545     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.12.030     Document Type: Article

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