Effects of protein hydrolysis on pasting properties of wheat flour

Starch/Staerke

Volumn 64, Issue 7, 2012, Pages 524-530

  Chen, Jian Sheng ^a   Tian, Ji Chun ^a   Zheng, Fei Fei ^a   Li, Xing Cui ^a   Zhao, Yang ^a   Gao, Xiao Bo ^a   Zhang, Xing Long ^a  

^a SHANDONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Pasting properties; Protein hydrolysis; Viscosity; Wheat

Indexed keywords

DITHIOTHREITOL; FLOUR PASTING PROPERTIES; FOOD INDUSTRIES; HIGH CONCENTRATION; INDUSTRIAL QUALITY; INTEGRAL AREAS; LOW CONCENTRATIONS; PASTING PROPERTY; PROTEIN HYDROLYSIS; STARCH PASTING; VISCOSITY CURVE; WHEAT; WHEAT FLOURS;

BIOLOGICAL MATERIALS; HYDROLYSIS; STARCH; VISCOSITY;

PROTEINS;

TRITICUM AESTIVUM;

EID: 84863655277     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201100180     Document Type: Article

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