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Thermal properties of raw and processed wheat gluten in relation with protein aggregation

✍ Scribed by V Micard; M.-H Morel; J Bonicel; S Guilbert

Book ID
108366175
Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
338 KB
Volume
42
Category
Article
ISSN
0032-3861

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Functional properties of thermoformed wheat gluten/montmorillonite materials with respect to formulation and processing conditions
✍ HΓ©lΓ¨ne Angellier-Coussy; Sergio Torres-Giner; Marie-HΓ©lΓ¨ne Morel; Nathalie Gonta πŸ“‚ Article πŸ“… 2007 πŸ› John Wiley and Sons 🌐 English βš– 263 KB πŸ‘ 2 views

## 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