Thermomechanically induced protein aggregation and starch structural changes in wheat flour dough

Cereal Chemistry

Volumn 90, Issue 2, 2013, Pages 89-100

  Rosell, Cristina M ^a   Altamirano Fortoul, Rossana ^a   Don, Clyde ^b   Dubat, Arnaud ^c  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b Foodphysica   (Netherlands)

^c Chopin   (France)

Author keywords

[No Author keywords available]

Indexed keywords

GELATION; MIXING; SCANNING ELECTRON MICROSCOPY; STARCH;

GLUTENIN; HEATING AND COOLING; INDUCED PROTEINS; MESOSCOPIC LEVELS; MICROSTRUCTURAL CHANGES; MOISTURE LEVEL; PROTEIN AGGREGATION; PROTEIN CONTENTS; WHEAT FLOURS; WHEAT-FLOUR DOUGH;

PROTEINS;

EID: 84876403872     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-05-12-0056-R     Document Type: Article

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