Protein characteristics that affect the quality of vital wheat gluten to be used in baking: A review
The use of vital wheat gluten in the baking industry and wheat flour mills aims to improve the
rheological characteristics of flour considered unsuitable to obtain products such as sliced …
rheological characteristics of flour considered unsuitable to obtain products such as sliced …
Biochemical and functional properties of wheat gliadins: a review
Gliadins account for 40–50% of the total storage proteins of wheat and are classified into
four subcategories, α-, β-, γ-, and ω-gliadins. They have also been classified as ω5-, ω1, 2 …
four subcategories, α-, β-, γ-, and ω-gliadins. They have also been classified as ω5-, ω1, 2 …
Atmospheric pressure cold plasma (ACP) treatment of wheat flour
Atmospheric pressure cold plasma (ACP) is an emerging advanced oxidation process which
has recently drawn considerable interest from food scientists. The objective of this study was …
has recently drawn considerable interest from food scientists. The objective of this study was …
Factors affecting frozen cooked noodle quality: A review
Background Noodles are a staple food in Asian countries. Given recent changes in life
activities and living standards, frozen cooked noodles (FCNs) are gaining increased …
activities and living standards, frozen cooked noodles (FCNs) are gaining increased …
Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality
Starch and flour properties of different Indian durum wheat varieties were evaluated and
related to noodle-making properties. Flours were evaluated for pasting properties, protein …
related to noodle-making properties. Flours were evaluated for pasting properties, protein …
Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten
In the present study, micro-structural, thermal and rheological changes in the gluten network
upon addition of gliadins at 5% and 10% levels were investigated using scanning electron …
upon addition of gliadins at 5% and 10% levels were investigated using scanning electron …
Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties
Dynamic rheological properties of dough and gluten were studied and related to the
empirical rheology (Farinograph) and the protein fractions of different wheat varieties. The …
empirical rheology (Farinograph) and the protein fractions of different wheat varieties. The …
Rheological properties of wheat flour dough and pan bread with wheat bran
ERF Boita, T Oro, J Bressiani, GS Santetti… - Journal of Cereal …, 2016 - Elsevier
Wheat bran improves the nutritional properties of bread products due to the fiber content and
antioxidant compounds, but causes changes in physical-chemical and technological …
antioxidant compounds, but causes changes in physical-chemical and technological …
Modification of protein structure and dough rheological properties of wheat flour through superheated steam treatment
Y Hu, L Wang, Z Li - Journal of Cereal Science, 2017 - Elsevier
Abstract Native (NF, 13.5% wb) and moistened (MF, 27% wb) wheat flours were treated with
superheated steam (SS) at 170° C for 1, 2 and 4 min, and their protein structure as well as …
superheated steam (SS) at 170° C for 1, 2 and 4 min, and their protein structure as well as …
Effects of freeze-thaw cycles on the quality of frozen raw noodles
H Liu, XN Guo, KX Zhu - Food Chemistry, 2022 - Elsevier
The effects of freeze-thaw cycles (0–8) on the quality of frozen raw noodles (FRN) were
investigated. Three types of wheat flour with different protein contents were used to prepare …
investigated. Three types of wheat flour with different protein contents were used to prepare …