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Proprietes interfaciales des films de gluten de farines de qualites boulangeres differentes.
Balla, A.; Blecker, Christophe; Razafindralambo, Hary et al.
1997In Sciences des Aliments, 17 (3), p. 271-278
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Abstract :
[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.
Disciplines :
Agriculture & agronomy
Author, co-author :
Balla, A.
Blecker, Christophe ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech
Razafindralambo, Hary  ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech
Paquot, Michel ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech
Language :
English
Title :
Proprietes interfaciales des films de gluten de farines de qualites boulangeres differentes.
Alternative titles :
[en] Interfacial properties of wheat gluten films from flours with different breadmaking qualities.
Publication date :
1997
Journal title :
Sciences des Aliments
ISSN :
0240-8813
Publisher :
Lavoisier, Cachan, France
Volume :
17
Issue :
3
Pages :
271-278
Peer reviewed :
Peer reviewed
Available on ORBi :
since 26 January 2011

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