WHEAT GLUTEN - RHEOLOGICAL AND GAS RETAINING PROPERTIES

被引：0
|
作者：
HOSENEY, RC [1 ]
机构：
[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT GRAIN SCI & IND,MANHATTAN,KS 66506
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1989年 / 197卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
引用
收藏
页码：86 / AGFD
相关论文
共 50 条
  • [31] Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour
    Pycia, Karolina
    Kaszuba, Joanna
    Posadzka, Zuzanna
    Juszczak, Leslaw
    POLYMERS, 2023, 15 (08)
  • [32] Effect of cysteine on structural, rheological properties and solubility of wheat gluten by enzymatic hydrolysis
    Zhang, Hai-Hua
    Li, Qin
    Claver, Irakoze P.
    Zhu, Ke-Xue
    Peng, Wei
    Zhou, Hui-Ming
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2010, 45 (10): : 2155 - 2161
  • [33] Wheat gluten proteins: How rheological properties change during frozen storage
    Nicolas, Y
    Smit, R
    Agterof, W
    WHEAT GLUTEN, 2000, (261): : 451 - 453
  • [34] Effects of high molecular weight subunits of glutenin on the rheological properties of wheat gluten
    Schropp, P
    Wieser, H
    CEREAL CHEMISTRY, 1996, 73 (03) : 410 - 413
  • [35] INVESTIGATION OF RHEOLOGICAL PROPERTIES OF GLUTEN .3. ROLE OF HYDROPHOBIC BONDS IN RHEOLOGICAL PROPERTIES OF GLUTEN
    LASZTITY, R
    ACTA CHIMICA ACADEMIAE SCIENTARIUM HUNGARICAE, 1971, 68 (04): : 411 - &
  • [36] Designing of a wheat gluten/montmorillonite based system as carvacrol carrier: Rheological and structural properties
    Mascheroni, E.
    Chalier, P.
    Gontard, N.
    Gastaldi, E.
    FOOD HYDROCOLLOIDS, 2010, 24 (04) : 406 - 413
  • [37] EFFECTS OF ACID-SOLUBLE AND INSOLUBLE GLUTEN ON THE RHEOLOGICAL AND BAKING PROPERTIES OF WHEAT FLOURS
    PRESTON, K
    TIPPLES, KH
    CEREAL FOODS WORLD, 1979, 24 (09) : 452 - 452
  • [38] The Effects of Vital Wheat Gluten and Transglutaminase on the Thermomechanical and Dynamic Rheological Properties of Buckwheat Dough
    Lihong Han
    Yongqiang Cheng
    Shuang Qiu
    Eizo Tatsumi
    Qun Shen
    Zhanhui Lu
    Lite Li
    Food and Bioprocess Technology, 2013, 6 : 561 - 569
  • [39] The Effects of Vital Wheat Gluten and Transglutaminase on the Thermomechanical and Dynamic Rheological Properties of Buckwheat Dough
    Han, Lihong
    Cheng, Yongqiang
    Qiu, Shuang
    Tatsumi, Eizo
    Shen, Qun
    Lu, Zhanhui
    Li, Lite
    FOOD AND BIOPROCESS TECHNOLOGY, 2013, 6 (02) : 561 - 569
  • [40] AGFD 75-Effect of content of wet gluten of wheat flour on rheological properties
    Li, Lin
    Liu, Guoqin
    Li, Bing
    Lu, Qiyu
    Guo, Siyuan
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2007, 233 : 139 - 139
12345