The Effects of Vital Wheat Gluten and Transglutaminase on the Thermomechanical and Dynamic Rheological Properties of Buckwheat Dough

Food and Bioprocess Technology

Volumn 6, Issue 2, 2013, Pages 561-569

  Han, Lihong ^a,b   Cheng, Yongqiang ^a   Qiu, Shuang ^a   Tatsumi, Eizo ^c   Shen, Qun ^a   Lu, Zhanhui ^a   Li, Lite ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b Ningxia Teachers College   (China)

^c JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

Buckwheat dough; Rheological properties; Thermomechanical properties; Transglutaminase; Vital wheat gluten

Indexed keywords

DIGITAL STORAGE; ELECTROPHORESIS; RHEOLOGY; SODIUM DODECYL SULFATE; SODIUM METALLOGRAPHY; SULFUR COMPOUNDS; WATER ABSORPTION;

BUCKWHEAT DOUGH; RHEOLOGICAL PROPERTY; THERMOMECHANICAL PROPERTIES; TRANSGLUTAMINASES; WHEAT GLUTEN;

CROPS;

TRITICUM AESTIVUM;

EID: 84872621014     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0738-9     Document Type: Article

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