✦ LIBER ✦

Texturized wheat gluten

✍ Scribed by C. Huber; N. Longo

Book ID: 117617279
Publisher: Elsevier Science
Year: 1997
Tongue: English
Weight: 130 KB
Volume: 8
Category: Article
ISSN: 0924-2244
DOI: 10.1016/s0924-2244(97)85557-4

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Textural Comparisons of Gluten-Free and

Textural Comparisons of Gluten-Free and Wheat-Based Doughs, Batters, and Breads

✍ Moore, Michelle M.; Schober, Tilman J.; Dockery, Peter; Arendt, Elke K. 📂 Article 📅 2004 🏛 AACC International (American Association of Cereal 🌐 English ⚖ 1006 KB

Wheat Gluten Proteins, Amino Acid Compos

Wheat Gluten Proteins, Amino Acid Composition of Proteins in Wheat Gluten

✍ Woychik, J. H.; Boundy, J. A.; Dimler, R. J. 📂 Article 📅 1961 🏛 American Chemical Society 🌐 English ⚖ 490 KB

Wheat Gluten Applications Brochure

📂 Article 📅 1981 🏛 Elsevier ⚖ 168 KB

Quality of shear fractionated wheat glut

Quality of shear fractionated wheat gluten – Comparison to commercial vital wheat gluten

✍ Elizabeth E.J. van der Zalm; Atze J. van der Goot; Remko M. Boom 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 806 KB

Thermal stability of wheat gluten protei

Thermal stability of wheat gluten protein: its effect on dough properties and noodle texture

✍ M.I.P Kovacs; B.X Fu; S.M Woods; K Khan 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 175 KB

Pyrolytic acrylamide formation from puri

Pyrolytic acrylamide formation from purified wheat gluten and gluten-supplemented wheat bread rolls

✍ Achim Claus; Georg M. Weisz; Andreas Schieber; Reinhold Carle 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 411 KB

## Abstract Recent studies have revealed different acrylamide formation mechanisms, __e. g.__ from carnosine (__N__‐β‐alanyl‐L‐histidine) and aminopropionamide as additional precursors. The occurrence of acrylamide in food matrices devoid of common precursors such as meat supports an additional for