Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage - A review from gluten, glutenin and gliadin perspectives

Trends in Food Science and Technology

Volumn 46, Issue 2, 2015, Pages 189-198

  Wang, Pei ^a   Jin, Zhengyu ^a   Xu, Xueming ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Dough formation; Frozen storage; Gluten proteins; Physicochemical alterations

Indexed keywords

BAKERIES; BAKERY PRODUCTS; CEREAL PRODUCTS; FREEZING; MIXING; PROTEINS;

COMPARATIVE STUDIES; DOUGH FORMATION; FROZEN STORAGE; GLUTEN PROTEIN; MANUFACTURING PROCESS; PHYSICOCHEMICAL ALTERATIONS; RATIONAL IMPLEMENTATION; RESEARCH COMMUNITIES;

FOOD STORAGE;

EID: 84947794248     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2015.10.005     Document Type: Review

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