Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

Food Hydrocolloids

Volumn 31, Issue 2, 2013, Pages 146-155

  Bock, Jayne E ^a   Damodaran, Srinivasan ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

ATR FTIR spectroscopy; Bran; Dough; Effect of bran addition on gluten structure in dough; Gluten; Gluten secondary structure; State of water in dough

Indexed keywords

FOURIER TRANSFORM INFRARED SPECTROSCOPY; MOISTURE DETERMINATION; WATER ABSORPTION;

ATR FTIR; ATR-FTIR SPECTROSCOPY; BRAN; DOUGH; EFFECT OF BRAN ADDITION ON GLUTEN STRUCTURE IN DOUGH; FTIR SPECTROSCOPY; GLUTEN; GLUTEN SECONDARY STRUCTURE; GLUTEN STRUCTURE; SECONDARY STRUCTURES; STATE OF WATER IN DOUGH; STATES OF WATER;

MOISTURE;

EID: 84872413885     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.10.014     Document Type: Article

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