Changes in Protein Non-Covalent Bonds and Aggregate Size during Dough Formation

This research investigated changes in the amounts and sizes of monomeric proteins and protein aggregates during dough mixing, with a focus on the contribution of non-covalent bonds in the aggregation of gluten proteins. High protein flour (HF) and low protein flour (LF) were used in this study. As d...

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Detalles Bibliográficos
Autores principales: Iwaki, Sonoo, Aono, Shiro, Hayakawa, Katsuyuki, Fu, Bin Xiao, Otobe, Chikako
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7696915/
https://www.ncbi.nlm.nih.gov/pubmed/33187159
http://dx.doi.org/10.3390/foods9111643

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7696915/
https://www.ncbi.nlm.nih.gov/pubmed/33187159
http://dx.doi.org/10.3390/foods9111643

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