ORBi: Balla A. - Proprietes interfaciales des films de gluten de farines de qualites boulangeres differentes.

Reference : Proprietes interfaciales des films de gluten de farines de qualites boulangeres differen...


	Document type :	Scientific journals : Article
	Discipline(s) :	Life sciences : Agriculture & agronomy
	To cite this reference:	http://hdl.handle.net/2268/40797

Title :	Proprietes interfaciales des films de gluten de farines de qualites boulangeres differentes.
Language :	English
Alternative title :	[en] Interfacial properties of wheat gluten films from flours with different breadmaking qualities.
Author, co-author :	Balla, A. [> > > >]
	Blecker, Christophe [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 [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
Publication date :	1997
Journal title :	Sciences des Aliments
Publisher :	Lavoisier
Volume :	17
Issue/season :	3
Pages :	271-278
Peer reviewed :	Yes
Audience :	International
ISSN :	0240-8813
City :	Cachan
Country :	France
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.
Permalink :	http://hdl.handle.net/2268/40797
	also: http://hdl.handle.net/2268/61174

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