The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough

International Journal of Food Science and Technology

Volumn 50, Issue 10, 2015, Pages 2236-2245

  Janković, Marijana ^a   Barać, Miroljub ^b   Pešić, Mirjana ^b   Dodig, Dejan ^a   Kandić, Vesna ^a   Žilić, Sladana ^a  

^a Maize Research Institute   (Serbia)

^b UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

Antioxidant capacity; Bread and durum wheat; Disulphide bonds; Free sulphhydryl groups; Protein compositions; Rheological properties of dough

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; MOLECULAR WEIGHT; PROTEINS; STRUCTURAL PROPERTIES; SULFUR; SULFUR COMPOUNDS;

ANTIOXIDANT CAPACITY; DISULPHIDE BONDS; DURUM WHEATS; FREE SULPHHYDRYL GROUPS; PROTEIN COMPOSITION; RHEOLOGICAL PROPERTY;

FOOD PRODUCTS;

EID: 84941733364     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12894     Document Type: Article

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