Reference : Proprietes interfaciales des films de gluten de farines de qualites boulangeres diffe...
Scientific journals : Article
Life sciences : Agriculture & agronomy
http://hdl.handle.net/2268/40797
Proprietes interfaciales des films de gluten de farines de qualites boulangeres differentes.
English
[en] Interfacial properties of wheat gluten films from flours with different breadmaking qualities.
Balla, A. [> > > >]
Blecker, Christophe mailto [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
Razafindralambo, Hary [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
Paquot, Michel mailto [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
1997
Sciences des Aliments
Lavoisier
17
3
271-278
Yes
International
0240-8813
Cachan
France
[en] Interfacial properties of gluten proteins are important in determining flour breadmaking quality especially the gas bubbles stability in dough, which influences the loaf volume and crumb texture. The interfacial properties of gluten extracted from four commercial flours have been studied. The behaviour of gluten monolayer spread at the air-water interface is influenced by the gliadins/glutenins ratio. Films of gluten extracted from flours with high gliadins/glutenins ratio spread more quickly, present a higher stability (Pi c) and are more resistant under high compression.
http://hdl.handle.net/2268/40797
also: http://hdl.handle.net/2268/61174

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