Changes in protein size distribution during wheat flour cake processing

LWT

Volumn 79, Issue , 2017, Pages 333-341

  Dewaest, M ^a,b   Villemejane, C ^a   Berland, S ^a   Michon, C ^a   Verel, A ^b   Morel, M H ^c  

^a UMR SayFood   (France)

^b Mondelez International   (France)

^c UMR IATE   (France)

Author keywords

Baking; Iso peptide bonds; Protein SE HPLC; Protein thermal aggregation; Soft cake

Indexed keywords

BAKERIES; EXTRACTION; MIXING; POSITIVE IONS; SIZE DISTRIBUTION; SOLUBILITY; SULFUR COMPOUNDS;

BAKING; DISULFIDE REDUCING AGENTS; INSOLUBLE AGGREGATES; PEPTIDE BONDS; PROTEIN AGGREGATION; SEQUENTIAL EXTRACTION; SOFT CAKE; THERMAL AGGREGATION;

PROTEINS;

EID: 85010282364     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.01.036     Document Type: Article

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