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Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour

✍ Scribed by P.A. Caballero; A. Bonet; C.M. Rosell; M. Gómez

Book ID
113697646
Publisher
Elsevier Science
Year
2005
Tongue
English
Weight
212 KB
Volume
42
Category
Article
ISSN
0733-5210

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## Abstract The addition of malonaldehyde (MA) results in significant changes in the visco‐elastic behaviour of wheat flour dough. Incorporation of MA in wheat flour also enhances its rate of maturation during subsequent storage. After storage, MA treated wheat flour had lesser extensibility and hi