Effect of phosphate salts on the gluten network structure and quality of wheat noodles.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129895
Abstract: The effects of three phosphate salts (PS) on the secondary structure, microstructure of gluten, rheological properties of dough and water status of noodles were investigated to determine the mechanisms underlying the changes in the quality… read more here.
Keywords: quality; gluten network; water; structure ... See more keywords
Dough and bread made from high- and low-protein flours by vacuum mixing: Part 1: Gluten network formation
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2017.03.008
Abstract: Abstract The effects of reduced headspace pressure on the development of gluten network in doughs made from both high-protein flour (HPF) and low-protein flour (LPF) were investigated. The effect of vacuum mixing was found to… read more here.
Keywords: low protein; made high; vacuum; gluten network ... See more keywords
Interaction Between Starch Expansion and Gluten Network Formation Enhances the Texture of Noodles: The Cooperation of Synergy During Processing and Antagonism During Cooking
Sign Up to like & getrecommendations! Published in 2025 at "Journal of Texture Studies"
DOI: 10.1111/jtxs.70031
Abstract: The evolution of gluten network formation and starch swelling during noodle‐making and its impact on the texture of cooked noodles were explored. Numerical analysis of whole and local cooked noodle microstructure was applied in this… read more here.
Keywords: texture; expansion; network; starch ... See more keywords
The effects of quinoa and okra incorporation on the quality of diet cake
Sign Up to like & getrecommendations! Published in 2023 at "Food Science and Technology International"
DOI: 10.1177/10820132221140615
Abstract: Producing quality products in baking industry has been facing several challenges including meeting the needs of the growing population, lack of sufficient water resources for producing enough wheat, lack of quality products made from wheat… read more here.
Keywords: basil gum; quality; quinoa okra; cake ... See more keywords
Micro-Scale Shear Kneading—Gluten Network Development under Multiple Stress–Relaxation Steps and Evaluation via Multiwave Rheology
Sign Up to like & getrecommendations! Published in 2022 at "Polymers"
DOI: 10.3390/polym14040846
Abstract: To evaluate the kneading process of wheat flour dough, the state of the art is a subsequent and static measuring step on kneaded dough samples. In this study, an in-line measurement setup was set up… read more here.
Keywords: network development; rheology; development; gluten network ... See more keywords