Effects of relaxation of gluten network on rehydration kinetics of pasta

Bioscience, Biotechnology and Biochemistry

Volumn 78, Issue 11, 2014, Pages 1930-1934

  Ogawa, Takenobu ^a   Hasegawa, Ayako ^a   Adachi, Shuji ^a  

^a KYOTO UNIVERSITY   (Japan)

Author keywords

Gluten network; Pasta; Starch gelatinization; Water diffusion

Indexed keywords

GELATION; MOISTURE; MOISTURE DETERMINATION; RATE CONSTANTS; STARCH;

DIFFUSION OF WATER; NETWORK-CONTROLLED; PASTA; REHYDRATION KINETIC; STARCH GELATINIZATION; STRUCTURAL NETWORKS; WATER DIFFUSION;

KINETICS;

GLUTEN; WATER;

CHEMISTRY; FLUID THERAPY; FOOD ANALYSIS; KINETICS;

FLUID THERAPY; FOOD ANALYSIS; GLUTENS; KINETICS; WATER;

EID: 84927673836     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1080/09168451.2014.925784     Document Type: Article

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