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Effect of extrusion on the polymerization of wheat glutenin and changes in the gluten network
The changes in the gluten network during extrusion treatment were studied by assessing the polymerization behavior of glutenin. Gluten samples were extruded at different barrel temperatures, screw speeds, and flow rates. The results indicated that high molecular weight glutenin subunits increased wh...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer India
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7447727/ https://www.ncbi.nlm.nih.gov/pubmed/32884158 http://dx.doi.org/10.1007/s13197-020-04413-6 |