Mathematical Model for Formation Rate and Collapse of Foams from Enzyme Modified Wheat Flours

Journal of Food Science

Volumn 59, Issue 3, 1994, Pages 626-628

  BOMBARA, N ^a,b   PILOSOF, A M R ^a,b   ANON M C ^a,b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

foam collapse; foam expansion; mathematical model; wheat flour

Indexed keywords

EID: 84985292797     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1994.tb05578.x     Document Type: Article

References (16)

1. Enzymatic modification of soy protein concentrates by fungal and bacterial proteases
2. Kinetics of wheat proteins solubilization with a fungal protease
3. Chemistry and characteristics of enzyme‐modified whipping proteins
4. Functional properties of sunflower protein following partial hydrolysis with proteases
5. A rapid batter expansion method for testing the baking quality of wheat flours
6. Functional properties of proteins: Possible relationships between structure and function in foams
7. Proteinase enzymes relevant to the baking industry
8. Acid requirement for pH modification of processed foods
9. Physicochemical studies on wheat protein foams
10. Physicochemical studies on wheat protein foams. II. Relationship between bubble size and stability of foams prepared with gluten and gluten components
11. Biochemical and functional characterization of gluten proteins partially deamidated using a mild acid treatment
12. Modification of functional properties of soy proteins by proteolytic enzyme treatment
13. Zur rheologie des fleisches. III. Messung der fliessgrenze und der viskositat von modelbraten mit dem rotationsvikovimeter