Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads

Food Research International

Volumn 106, Issue , 2018, Pages 64-70

  Espinosa Ramírez, Johanan ^a,b   Garzon, Raquel ^a   Serna Saldivar, Sergio O ^b   Rosell, Cristina M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Corn starch; Gluten free bread; Hydration; Soy proteins; Structure; Conglycinin

Indexed keywords

EMULSIFICATION; FOOD PRODUCTS; HYDRATION; MOISTURE; PROTEINS; STARCH; STRUCTURE (COMPOSITION); VISCOELASTICITY; YEAST;

CONGLYCININ; CORN STARCH; EMULSIFYING ACTIVITY; GLUTEN-FREE BREAD; HYDRATION PROPERTIES; SOY PROTEIN; VISCOELASTIC PROPERTIES; WATER BINDING CAPACITY;

IMAGE ANALYSIS;

BETA-CONGLYCININ PROTEIN, GLYCINE MAX; EMULSIFYING AGENT; GLOBULIN; GLUTEN; PLANT ANTIGEN; SEED STORAGE PROTEIN; SOYBEAN PROTEIN; STARCH;

BREAD; CHEMISTRY; COLOR; ELASTICITY; EVALUATION STUDY; FERMENTATION; FLOUR; FLOW KINETICS; FOOD HANDLING; GLUTEN FREE DIET; HARDNESS; HUMAN; MAIZE; MOUTH; PROCEDURES; SOYBEAN; TOUCH; VISCOSITY; YEAST;

ANTIGENS, PLANT; BREAD; COLOR; DIET, GLUTEN-FREE; ELASTICITY; EMULSIFYING AGENTS; FERMENTATION; FLOUR; FOOD HANDLING; GLOBULINS; GLUTENS; HARDNESS; HUMANS; MOUTH; RHEOLOGY; SEED STORAGE PROTEINS; SOYBEAN PROTEINS; SOYBEANS; STARCH; TOUCH; VISCOSITY; YEASTS; ZEA MAYS;

EID: 85038854695     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.12.055     Document Type: Article

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