Aggregation of gluten proteins in model dough after fibre polysaccharide addition

Food Chemistry

Volumn 231, Issue , 2017, Pages 51-60

  Nawrocka, Agnieszka ^a   Szymańska Chargot, Monika ^a   Miś, Antoni ^a   Wilczewska, Agnieszka Z ^b   Markiewicz, Karolina H ^b  

^a INSTITUTE OF AGROPHYSICS   (Poland)

^b UNIVERSITY OF BIALYSTOK   (Poland)

Author keywords

Fibre polysaccharides; FT Raman spectroscopy; Gluten proteins; Model dough; TGA and DSC analyses

Indexed keywords

CELLULOSE; DEHYDRATION; DIFFERENTIAL SCANNING CALORIMETRY; PROTEINS; RAMAN SPECTROSCOPY; THERMOGRAVIMETRIC ANALYSIS;

DEHYDRATION PROCESS; FT- RAMAN SPECTROSCOPY; GLUTEN PROTEIN; MICRO-CRYSTALLINE CELLULOSE; PARTIAL DEHYDRATIONS; SECONDARY STRUCTURES; TGA AND DSC; THERMALLY STABLE;

POLYSACCHARIDES;

AMIDE; CELLULOSE; GLUTEN; HYDROGEN; INULIN; MICROCRYSTALLINE CELLULOSE; PECTIN; POLYSACCHARIDE; TRYPTOPHAN; TYROSINE; WATER; STARCH;

ABSORPTION; ALPHA HELIX; ARTICLE; BETA SHEET; CONTROLLED STUDY; DENATURATION; DIETARY FIBER; DIFFERENTIAL SCANNING CALORIMETRY; DOUGH; HYDROGEN BOND; INFRARED SPECTROSCOPY; PROTEIN AGGREGATION; PROTEIN SECONDARY STRUCTURE; THERMOGRAVIMETRY; BREAD; FLOUR; WHEAT;

CALORIMETRY; GLUTEN; MICROCRYSTALLINE CELLULOSE; POLYSACCHARIDES; THERMAL PROPERTIES;

BREAD; DIETARY FIBER; FLOUR; GLUTENS; POLYSACCHARIDES; STARCH; TRITICUM;

EID: 85016140483     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.03.117     Document Type: Article

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