Relationship of molecular weight distribution profile of unreduced gluten protein extracts with quality characteristics of bread.

Chaudhary, Nisha; Dangi, Priya; Khatkar, B S

Chaudhary, Nisha; Dangi, Priya; Khatkar, B S.

Afiliação

Chaudhary N; Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India.
Dangi P; Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India.
Khatkar BS; Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India. Electronic address: bhupendarkhatkar@gmail.com.

Food Chem ; 210: 325-31, 2016 Nov 01.

Article em En | MEDLINE | ID: mdl-27211654

Assuntos

Pão/análise; Gliadina/química; Glutens/química; Peso Molecular

Palavras-chave

Bread quality; Dough rheology; Gliadins; Glutenins; Molecular weight distribution; Size exclusion chromatography

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Pão / Gliadina / Glutens Idioma: En Ano de publicação: 2016 Tipo de documento: Article

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