Characteristics of Relationships Between Structure of Gluten Proteins and Dough Rheology – Influence of Dietary Fibres Studied by FT-Raman Spectroscopy

Food Biophysics

Volumn 11, Issue 1, 2016, Pages 81-90

  Nawrocka, Agnieszka ^a   Miś, Antoni ^a   Szymańska Chargot, Monika ^a  

^a INSTITUTE OF AGROPHYSICS   (Poland)

Author keywords

Amid I band; Bread dough; Dietary fibre supplementation; Raman spectroscopy; Rheological properties; Secondary structure

Indexed keywords

AMINO ACIDS; CONFORMATIONS; DIETARY SUPPLEMENTS; FIBERS; FOOD PRODUCTS; HYDROGEN BONDS; MIXING; PROTEINS; RAMAN SPECTROSCOPY;

AMID I BAND; BREAD DOUGH; DIETARY FIBRE; RHEOLOGICAL PROPERTY; SECONDARY STRUCTURES;

PRINCIPAL COMPONENT ANALYSIS;

EID: 84957430495     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-015-9419-y     Document Type: Article

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