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Gluten aggregation

During mixing of dough larger aggregates arise from gluten (meso-stractures)... [Pg.203]

Figure 23. A model for the aggregation of gluten molecules affected by protons or by sodium stearoyl lactylate. Figure 23. A model for the aggregation of gluten molecules affected by protons or by sodium stearoyl lactylate.
Micard V, Morel M.-H., Bonicel I, Guibert S. Thermal properties of raw and processed wheat gluten in relation with protein aggregation. Polymer 42 (2001) 411. [Pg.36]

Pommet M., Morel M.-H., Redl A., Guilbert S. Aggregation and degradation of plasticized wheat gluten during thermo-mechanical treatments, as monitored by rheological and biochemical... [Pg.84]

See other pages where Gluten aggregation is mentioned: [Pg.155]    [Pg.300]    [Pg.155]    [Pg.300]    [Pg.75]    [Pg.294]    [Pg.451]    [Pg.193]    [Pg.195]    [Pg.418]    [Pg.140]    [Pg.492]    [Pg.2233]    [Pg.2234]    [Pg.123]    [Pg.152]    [Pg.288]    [Pg.148]    [Pg.388]    [Pg.571]    [Pg.372]    [Pg.180]    [Pg.251]    [Pg.352]    [Pg.431]    [Pg.435]    [Pg.567]    [Pg.578]    [Pg.77]    [Pg.183]    [Pg.692]    [Pg.693]    [Pg.700]    [Pg.727]    [Pg.727]    [Pg.731]    [Pg.72]    [Pg.187]    [Pg.463]   
See also in sourсe #XX -- [ Pg.730 , Pg.732 ]



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Gluten

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