Gluten structural evolution during pasta processing of refined and whole wheat pasta from hard white winter wheat: The influence of mixing, drying, and cooking

Cereal Chemistry

Volumn 92, Issue 5, 2015, Pages 460-465

  Bock, Jayne E ^a   West, Ryan ^a   Iametti, Stefania ^b   Bonomi, Francesco ^b   Marengo, Mauro ^b   Seetharaman, Koushik ^c  

^a UNIVERSITY OF GUELPH   (Canada)

^b UNIVERSITY OF MILAN   (Italy)

^c UNIVERSITY OF MINNESOTA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CROPS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MIXING; PROTEINS; REDUCING AGENTS; SOLUBILITY; SULFUR COMPOUNDS; TEMPERATURE;

ATTENUATED TOTAL REFLECTANCE; FTIR SPECTROSCOPY; MATERIAL MIXING; PROTEIN SOLUBILITY; REFLECTANCE FTIR; SDS-PAGE; SECONDARY STRUCTURES; STRUCTURAL EVOLUTION; WINTER WHEAT; Β-SHEET STRUCTURE;

DRYING;

EID: 84942604363     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-07-14-0152-R     Document Type: Article

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