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GrainGenes Reference Report: JCS-39-29

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Reference	JCS-39-29
Title	Influence of process parameters on yield and composition of gluten fractions obtained in a laboratory scale dough batter procedure
Journal	Journal of Cereal Science
Year	2004
Volume	39
Pages	29-36
Author	Frederix SA Courtin CM Delcour JA
Keyword	[ Hide all but 1 of 26 ] behaviour complexes dough ethanol flour food gliadin fraction gluten gluten agglomeration gluten protein gluten protein recovery hydration lipid interactions mixing non-starch polysaccharides parameters protein scale separation starch starches step triticum aestivum water water content yield

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