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

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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Enregistré dans:
Détails bibliographiques
Autres auteurs: Bugusu Betty A., Hamaker Bruce R., Rajwa Bartlomiej, John Wiley & Sons, Inc
Format: Livre
Langue:anglais
Sujets:
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
Accès en ligne: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

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