Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins

Food Research International

Volumn 69, Issue 1, 2015, Pages 64-71

  Wang, Qiong ^a   Li, Yin ^a,b   Sun, Fusheng ^a   Li, Xiaoyan ^a   Wang, Pandi ^a   Sun, Jiutong ^a   Zeng, Jian ^a   Wang, Cheng ^a   Hu, Wei ^a   Chang, Junli ^a   Chen, Mingjie ^a   Wang, Yuesheng ^a   Li, Kexiu ^a   Yang, Guangxiao ^a   He, Guangyuan ^a  

^a HUAZHONG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

Dough mixing property; Flour improver; Gluten protein microstructure; Gluten protein network; Non covalent interactions; Tannins

Indexed keywords

CONFORMATIONS; FLAVONOIDS; MICROSTRUCTURE; MIXING; PROTEINS; STRUCTURAL PROPERTIES;

CHEMICAL COMPONENT; DOUGH MIXING; DOUGH PROPERTIES; FLOUR IMPROVER; GLUTEN PROTEIN; INTERCHANGE REACTIONS; MIXING PROPERTY; NON-COVALENT INTERACTION;

TANNINS;

TRITICUM AESTIVUM;

EID: 84937206935     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.12.012     Document Type: Article

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