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Effects of processing on biochemical and rheological properties of wheat gluten proteins

✍ Scribed by Hayta, M. ;Alpaslan, M.

Publisher: John Wiley and Sons
Year: 2001
Tongue: English
Weight: 101 KB
Volume: 45
Category: Article
ISSN: 0027-769X
DOI: 10.1002/1521-3803(20011001)45:5<304::aid-food304>3.0.co;2-k

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## Abstract Wheat gluten (WG)/montmorillonite (MMT) films were prepared by a thermomechanical process consisting of first mixing the components in a two‐blade, counter‐rotating device and second thermoforming the obtained dough. A significant loss in protein solubility due to the formation and rear