کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2099548 | 1082700 | 2007 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Dynamic rheological properties of wheat flour dough and proteins
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Dynamic rheological testing has become a powerful and preferred approach for examining the structure and the fundamental properties of wheat flour doughs and proteins because of its characteristic and sensitive response to the structure variation of wheat flour doughs and proteins. In the present article, the dynamic rheological properties of wheat proteins and flour doughs were reviewed. Influences of various additives on the rheological properties of gluten proteins and flour doughs are illustrated and the component interactions are emphasized. Moreover, theoretical analyses concerning the relationship between rheological behavior and structure are summarized.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 18, Issue 3, March 2007, Pages 132–138
Journal: Trends in Food Science & Technology - Volume 18, Issue 3, March 2007, Pages 132–138
نویسندگان
Yihu Song, Qiang Zheng,