Article ID Journal Published Year Pages File Type
2098979 Trends in Food Science & Technology 2012 8 Pages PDF
Abstract

While numerous approaches have been taken in developing gluten-free technologies, an alternative scheme for producing high quality, leavened products is through the viscoelastic properties generated in appropriately treated maize zein or other non-gluten cereal-based systems.This functional change is believed to be the result of developing fibrous, β-sheet-rich protein networks; however, current understanding of the physicochemical properties of these viscoelastic polymers is limited. This paper aims to present a mechanistic framework for approaching this system by highlighting structure/function relationships in wheat gluten, zein’s aggregative behavior, efforts to improve zein-starch dough functionality, and potential areas of interest moving forward.

Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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