The role of gluten proteins in production and quality of a yeast leavened sugar and fat rich wheat based food model system

Food Research International

Volumn 62, Issue , 2014, Pages 991-997

  Van Steertegem, Bénédicte ^a   Pareyt, Bram ^a   Brijs, Kristof ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Flour heat treatment; Gluten development; Gluten functionality; Waffle quality

Indexed keywords

BAKERIES; FERMENTATION; SUGARS; YEAST;

FOOD MODEL SYSTEMS; GLUTEN DEVELOPMENT; GLUTEN FUNCTIONALITY; GLUTEN PROTEIN; LARGE AMOUNTS; MODEL SYSTEM; PROTEIN NETWORK; WHEAT FLOURS;

PROTEINS;

EID: 84901619845     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.05.001     Document Type: Article

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