Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems

The substitution of wheat gluten in the food industry is a relevant research area because the only known treatment for celiac disease is abstinence from this protein complex. The use of gluten-free cereals in dough systems has demonstrated that the viscoelastic properties of gluten cannot be achieve...

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Detalles Bibliográficos
Autores principales: Espinoza-Herrera, Javier, Martínez, Luz María, Serna-Saldívar, Sergio O., Chuck-Hernández, Cristina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7826639/
https://www.ncbi.nlm.nih.gov/pubmed/33429906
http://dx.doi.org/10.3390/foods10010118

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7826639/
https://www.ncbi.nlm.nih.gov/pubmed/33429906
http://dx.doi.org/10.3390/foods10010118

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