The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb

Food Chemistry

Volumn 242, Issue , 2018, Pages 68-74

  Ooms, Nand ^a   Jansens, Koen J A ^b   Pareyt, Bram ^c   Reyniers, Stijn ^a   Brijs, Kristof ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b Nutrex   (Belgium)

^c Puratos Group   (Belgium)

Author keywords

Dough lift; Gluten functionality; Laminated dough; Pastry

Indexed keywords

COVALENT BONDS; IODINE COMPOUNDS; OXIDATION; PROTEINS; SULFUR COMPOUNDS;

CRUMB STRUCTURE; DISULFIDE BONDS; GLUTEN FUNCTIONALITY; GLUTEN PROTEIN; LAMINATED DOUGH; OXIDIZING AGENTS; PASTRY; POTASSIUM IODATE;

POTASSIUM COMPOUNDS;

GLIADIN; GLUTEN; GLUTENIN; MARGARINE; THIOL GROUP; DISULFIDE;

ARTICLE; CELL SIZE; CONTROLLED STUDY; DISULFIDE BOND; DOUGH; FERMENTATION; FERMENTED PRODUCT; MELTING POINT; MOISTURE; OXIDATION; PASTRY; STRUCTURE ANALYSIS; WATER VAPOR; ANALYSIS; BIOREACTOR; BREAD; CHEMISTRY; METABOLISM; OXIDATION REDUCTION REACTION; WHEAT;

BIOREACTORS; BREAD; DISULFIDES; FERMENTATION; GLIADIN; GLUTENS; MARGARINE; OXIDATION-REDUCTION; TRITICUM;

EID: 85029321390     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.09.007     Document Type: Article

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