Study on mechanism of wheat gluten added in dough

doi:10.13386/j.issn1002-0306.2012.15.076

Study on mechanism of wheat gluten added in dough[J]. Science and Technology of Food Industry, 2012, (15): 124-126. DOI: 10.13386/j.issn1002-0306.2012.15.076

Citation:

Study on mechanism of wheat gluten added in dough[J]. Science and Technology of Food Industry, 2012, (15): 124-126. DOI: 10.13386/j.issn1002-0306.2012.15.076

Citation:

Study on mechanism of wheat gluten added in dough[J]. Science and Technology of Food Industry, 2012, (15): 124-126. DOI: 10.13386/j.issn1002-0306.2012.15.076

Study on mechanism of wheat gluten added in dough

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Ellman's reagent was used in testing the content of sulfydryl and disulfide bond in wheat gluten-wheat flour protein.The variations of chemical force were studied.FTIR showed the changes of wheat gluten-wheat flour protein and chemical bonds.The effect of wheat gluten on firmness, resilience and water absorption were also studied after wheat gluten being added into wheat flour.

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Science and Technology of Food Industry

Study on mechanism of wheat gluten added in dough

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