RP-HPLC and chemometrics for wheat flour protein characterisation in an industrial bread-making process monitoring context

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 553-562

  Li Vigni, Mario ^a   Baschieri, Carlo ^a   Marchetti, Andrea ^a   Cocchi, Marina ^a  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

Author keywords

Bread quality; Chemometrics; Flour technological properties; RP HPLC; Wheat flour protein

Indexed keywords

BREAD QUALITY; CHEMOMETRICS; RP-HPLC; TECHNOLOGICAL PROPERTIES; WHEAT FLOURS;

BREADMAKING; FOOD PRODUCTS; INDUSTRY; MULTIVARIANT ANALYSIS; PROCESS MONITORING; PROTEINS;

QUALITY CONTROL;

GLIADIN; GLUTENIN;

ARTICLE; BREAD; CHEMOMETRICS; FLOUR; FLOW KINETICS; PROTEIN ANALYSIS; PROTEIN DETERMINATION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SEASONAL VARIATION; WHEAT;

BREAD; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, REVERSE-PHASE; FLOUR; PLANT PROTEINS; TRITICUM;

TRITICUM AESTIVUM;

EID: 84875925648     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.01.085     Document Type: Article

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