Effect of Moisture on Texture and Gluten Protein Secondary Structure in Frozen Wheat Dough

被引：0
|
作者：
机构：
[1] Wang, Shixin
[2] Yang, Qiang
[3] Li, Xinhua
来源：
Li, Xinhua (lixh.syau@163.com) | 1600年 / Chinese Chamber of Commerce卷 / 38期
关键词：
Effect of water - Fourier transform infrared spectrometer - Gluten protein - Secondary structures - Texture analyzers - Texture and microstructures - Texture characteristics - Water addition;
D O I：
10.7506/spkx1002-6630-201709024
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [31] Effect of Peony Stamen Protein on Dough and Gluten Protein Properties
    Luo L.
    Xia Y.
    Yang H.
    Zhao Y.
    Li H.
    Ma X.
    Shipin Kexue/Food Science, 2023, 44 (04): : 42 - 47
  • [32] Effect of Inulin on Moisture Migration Behavior in Wheat Dough
    Luo D.
    Liang X.
    Xu B.
    Xu W.
    Han S.
    Zhou L.
    Nongye Jixie Xuebao/Transactions of the Chinese Society for Agricultural Machinery, 2017, 48 (02): : 335 - 341
  • [33] Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns
    Yang, Bailu
    Zhang, Yining
    Yuan, Jiayi
    Yang, Minzhen
    Yang, Runqiang
    Gu, Zhenxin
    Xie, Chong
    Zhou, Qin
    Jiang, Dong
    Zhou, Jianzhong
    Wang, Pei
    FOODS, 2022, 11 (23)
  • [34] Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage
    Jiang, Yongli
    Zhao, Yimeng
    Zhu, Yifan
    Qin, Sizhou
    Deng, Yun
    Zhao, Yanyun
    FOOD CHEMISTRY, 2019, 297
  • [35] LIPID PROTEIN INTERACTIONS IN WHEAT-FLOUR, DOUGH, GLUTEN, AND PROTEIN-FRACTIONS
    CHUNG, OK
    CEREAL FOODS WORLD, 1985, 30 (08) : 555 - 555
  • [36] Cryoprotective effect of curdlan on frozen wheat gluten: With respect to physicochemical properties and molecular structure
    Zhao, Beibei
    Liu, Ting
    Hou, Liuyu
    Wu, Chuanjing
    Fu, Shijian
    Liu, Xinru
    Li, Hua
    Liu, Kunlun
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 192
  • [37] Prediction of the rheological properties of wheat dough by starch-gluten model dough systems: effect of gluten fraction and starch variety
    Xu, Fen
    Liu, Wei
    Zhang, Liang
    Liu, Qiannan
    Hu, Xiaojia
    Wang, Feng
    Zhang, Hong
    Hu, Honghai
    Blecker, Christophe
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022, 57 (04): : 2126 - 2137
  • [38] Molecular Structure Evaluation of Wheat Gluten during Frozen Storage
    Lei Zhao
    Xingxun Liu
    Zhuoyan Hu
    Lin Li
    Bing Li
    Food Biophysics, 2017, 12 : 60 - 68
  • [39] Effect of Na+ and Ca2+on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten
    Guo, Ruqi
    Liu, Linlin
    Huang, Yuyang
    Lv, Mingshou
    Zhu, Ying
    Wang, Zihan
    Zhu, Xiuqing
    Sun, Bingyu
    FOOD RESEARCH INTERNATIONAL, 2023, 172
  • [40] Molecular Structure Evaluation of Wheat Gluten during Frozen Storage
    Zhao, Lei
    Liu, Xingxun
    Hu, Zhuoyan
    Li, Lin
    Li, Bing
    FOOD BIOPHYSICS, 2017, 12 (01) : 60 - 68
12345