کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10539023 | 963349 | 2011 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Polymeric protein formation during pasta-making with barley and semolina mixtures, and prediction of its effect on cooking behaviour and acceptability
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Polymeric protein formation during pasta-making with barley and semolina mixtures, and prediction of its effect on cooking behaviour and acceptability Polymeric protein formation during pasta-making with barley and semolina mixtures, and prediction of its effect on cooking behaviour and acceptability](/preview/png/10539023.png)
چکیده انگلیسی
⺠During pasta making, barley proteins interact with semolina proteins forming larger polymers. ⺠The oxidative system provide a disruption of the gluten proteins S-S system, forming new bonding S-Y between pasta proteins. ⺠The new bonding allows starch to absorb less water, preventing pasta stickness and increasing firmness. ⺠The replacement of increasing amounts of semolina with barley flour also affected in a positive way cooking behaviour and acceptability. ⺠Results represent an interesting starting point for producers launching on the market new pasta products combining health effects and consumers liking.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 129, Issue 2, 15 November 2011, Pages 319-328
Journal: Food Chemistry - Volume 129, Issue 2, 15 November 2011, Pages 319-328
نویسندگان
C. Lamacchia, A. Baiano, S. Lamparelli, C. Terracone, A. Trani, A. Di Luccia,