Effect of heat treatment on wheat dough rheology and wheat protein solubility

Food Science and Technology International

Volumn 20, Issue 5, 2014, Pages 341-351

  Mann, Julia ^a,c   Schiedt, Birgitta ^a   Baumann, Andreas ^b   Conde Petit, Beatrice ^b   Vilgis, Thomas A ^a  

^a MAX PLANCK INSTITUTE FOR POLYMER RESEARCH   (Germany)

^b Buhler AG   (Switzerland)

^c UNIVERSITY OF APPLIED SCIENCES   (Germany)

Author keywords

Dough rheology; heat treatment; protein solubility; wheat flour

Indexed keywords

AGGREGATES; ELASTICITY; MOISTURE DETERMINATION; PROTEINS; SOLUBILITY; STARCH;

DOUGH RHEOLOGY; EFFECT OF HEAT TREATMENTS; FILLER PARTICLES; MOLECULAR LEVELS; NETWORK STRENGTH; PROTEIN SOLUBILITY; ROTATIONAL RHEOMETRY; WHEAT FLOURS;

HEAT TREATMENT;

GLUTEN; STARCH; VEGETABLE PROTEIN;

ANALYSIS; BREAD; CHEMICAL PHENOMENA; CHEMISTRY; FLOUR; FLOW KINETICS; HEAT; SOLUBILITY; WHEAT;

BREAD; FLOUR; GLUTENS; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PLANT PROTEINS; RHEOLOGY; SOLUBILITY; STARCH; TRITICUM;

EID: 84902161752     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013213488381     Document Type: Article

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