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The effect of microwave treatment on the immunoreactivity of gliadin and wheat flour

✍ Scribed by Joanna Leszczynska; Agata Łącka; Janusz Szemraj; Jolanta Lukamowicz; Henryk Zegota

Publisher
Springer
Year
2003
Tongue
English
Weight
204 KB
Volume
217
Category
Article
ISSN
0044-3026

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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