FUNCTIONALITY OF SOY PROTEINS IN WHEAT-FLOUR SOY ISOLATE DOUGHS .3. PROTEIN AND LIPID-BINDING DURING DOUGH MIXING

被引：1

作者：

CHEN, SS ^{[1
]}

RASPER, VF ^{[1
]}

机构：

[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1982年 / 15卷 / 04期

关键词：

D O I：

10.1016/S0315-5463(82)72616-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：302 / 306

页数：5

共 19 条

[11] Lipid extraction process on texturized soy flour and wheat gluten protein-protein interactions in a dough matrix
Ryan, KJ
Homco-Ryan, CL
Jenson, J
Robbins, KL
Prestat, C
Brewer, MS
CEREAL CHEMISTRY, 2002, 79 (03) : 434 - 438
[12] SOY-FORTIFIED WHEAT-FLOUR BLENDS .3. STORAGE STABILITY OF INGREDIENTS AND INCOMPLETE BLENDS
MECHAM, DK
HANAMOTO, MM
BEAN, MM
FELLERS, DA
GUADAGNI, DG
CEREAL CHEMISTRY, 1976, 53 (03) : 405 - 412
[13] CHANGES IN ELECTROPHORETIC PATTERNS OF ACETIC ACID-INSOLUBLE WHEAT-FLOUR PROTEINS DURING DOUGH MIXING
SIEVERT, D
SAPIRSTEIN, HD
BUSHUK, W
JOURNAL OF CEREAL SCIENCE, 1991, 14 (03) : 243 - 256
[14] INFLUENCE OF COMPETITIVE ADSORPTION OF A LYSOPALMITOYLPHOSPHATIDYLCHOLINE ON THE FUNCTIONAL-PROPERTIES OF PUROINDOLINE, A LIPID-BINDING PROTEIN ISOLATED FROM WHEAT-FLOUR
WILDE, PJ
CLARK, DC
MARION, D
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1993, 41 (10) : 1570 - 1576
[15] CHANGES IN FLOUR PROTEINS DURING DOUGH-MIXING .3. ANALYTICAL RESULTS AND MECHANISMS
TANAKA, K
BUSHUK, W
CEREAL CHEMISTRY, 1973, 50 (05) : 605 - 612
[16] Mixing properties, baking potential, and functionality changes in storage proteins during dough development of triticale-wheat flour blends
Naeem, HA
Darvey, NL
Gras, PW
MacRitchie, F
CEREAL CHEMISTRY, 2002, 79 (03) : 332 - 339
[17] STUDIES ON THE GELATION OF SOY PROTEIN DURING COLD-STORAGE .3. PHYSICAL-PROPERTIES AND MICROSCOPIC OBSERVATION OF COLD-GEL PREPARED FROM SOY PROTEIN ISOLATE
SOEDA, T
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1995, 42 (07): : 485 - 491
[18] Functional properties of low M(r) wheat proteins .3. Effects on composition of the glutenin macropolymer during dough mixing and resting
Weegels, PL
Hamer, RJ
Schofield, JD
JOURNAL OF CEREAL SCIENCE, 1997, 25 (02) : 165 - 173
[19] STUDIES ON SPRAY-DRIED INFANT FOOD BASED ON PEANUT PROTEIN ISOLATE + FULL-FAT SOY FLOUR + FORTIFIED WITH DL-METHIONINE + CERTAIN VITAMINS + MINERALS .3. SUPPLEMENTARY VALUE TO MAIZE-TAPIOCA DIET
KORULA, S
SUBRAHMANYAN, V
SREENIVASAN, A
CHANDRASEKHARA, MR
SHURPALEKAR, SR
RAJALAKSHMI, D
JAYARAJ, AP
SWAMINATHAN, M
FOOD TECHNOLOGY, 1964, 18 (06) : 903 - &

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