Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy

La proten̕a zein de maz̕, cuando se mezcla a 35ðC (por encima de su intervalo de temperatura de transicin̤ vt̕rea) mejora significativamente las propiedades reolg̤icas de la masa de harina compuesta de trigo y sorgo, resultando en un volumen de pan mejorado. Se us ̤la microscopa̕ de barrido de ls̀er...

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Detaylı Bibliyografya
Diğer Yazarlar:	Bugusu Betty A., Hamaker Bruce R., Rajwa Bartlomiej, John Wiley & Sons, Inc
Materyal Türü:	Kitap
Dil:	İngilizce
Konular:	Industria de equipos y accesorios para panadera̕ Hornera̕ Ingeniera̕ de la produccin̤ Pan Pan - Calidad Proten̕as Tčnicas de produccin̤ Tecnologa̕ de alimentos Bakery equipment and supplies industry Baking Production engineering Bread Bread - Quality Proteins Techniques of production Food technology Masa de material compuesto Microestructura Microscopa̕ confocal de barrido ls̀er Proten̕a zein de maz̕ Reologa̕ de la masa Tčnicas de autofluorescencia Composite dough Microstructure Confocal laser scanning microscopy Maize zein protein Dough rheology Autofluorescence techniques
Online Erişim:	Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy
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Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy

Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy

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