Mechanism differences between reductive and oxidative dough rheology improvers in the formation of 1D and 3D gluten network.

Gao, Jihui; Guo, Yizhan; Yan, Rongrong; Liang, Jianfen; Yang, Dong

Gao, Jihui; Guo, Yizhan; Yan, Rongrong; Liang, Jianfen; Yang, Dong.

Afiliación

Gao J; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Guo Y; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Yan R; The Experimental High School Affiliated to Beijing Normal University, Beijing, 100032, China.
Liang J; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Yang D; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China. Electronic address: dyang@cau.edu.cn.

Biomaterials ; 280: 121275, 2022 01.

Article en En | MEDLINE | ID: mdl-34847431

Asunto(s)

Pan; Harina; Pan/análisis; Harina/análisis; Glútenes/química; Oxidación-Reducción; Estrés Oxidativo; Reología; Triticum/química

Palabras clave

Azodicarbonamide; Dough property; Gluten network; Sodium metabisulfite

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Pan / Harina Idioma: En Revista: Biomaterials Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos

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