The role of gluten proteins in production and quality of a yeast leavened sugar and fat rich wheat based food model system - 2. Impact of redox agents

Food Research International

Volumn 67, Issue , 2015, Pages 169-174

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

^a UNIVERSITY OF LEUVEN   (Belgium)

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

Author keywords

Dough spread behavior; Fat rich system; Model systems; Protein polymerization; Redox agents; Sugar; Wheat based system; Yeast leavened system

Indexed keywords

AMINO ACIDS; BAKERIES; POLYMERIZATION; POLYMERS; SUGARS; YEAST;

DOUGH SPREAD BEHAVIOR; FAT-RICH SYSTEM; MODEL SYSTEM; REDOX AGENTS; WHEAT-BASED SYSTEM;

PROTEINS;

TRITICUM AESTIVUM;

EID: 84919392668     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.11.014     Document Type: Article

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