Concepedia

Hydration, polymerization and rheological properties of frozen gluten-water dough as influenced by thermostable ice structuring protein extract from Chinese privet (Ligustrum vulgare) leaves

Chunli Jia, Weining Huang, Patricia Rayas‐Duarte, Qibo Zou, Luan Zhang, Yanyan Li

Journal of Cereal Science · 2014 · 39 citations · 28 references

DOI

Concepts

References

28

The relationship between HMW glutenin subunit composition and the bread‐making quality of British‐grown wheat varieties

P. I. Payne, Mark A. Nightingale, A. Krattiger et al. · Journal of the Science of Food and Agriculture · 1987 · 1.1K citations

, , +15

Biochemical Basis of Flour Properties in Bread Wheats. I. Effects of Variation in the Quantity and Size Distribution of Polymeric Protein

Ram B. Gupta, Karim Khan, F. MacRitchie · Journal of Cereal Science · 1993 · 554 citations

, , +8

Identification of β-turn and random coil amide III infrared bands for secondary structure estimation of proteins

Shuowei Cai, Bal Ram Singh · Biophysical Chemistry · 1999 · 342 citations

, , +9

Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters

P.L. Weegels, Anne M. van de Pijpekamp, A. Graveland et al. · Journal of Cereal Science · 1996 · 282 citations

, , +6

Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough

Pablo D. Ribotta, Gabriela Pérez, Alberto E. León et al. · Food Hydrocolloids · 2003 · 271 citations

, , +7