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GrainGenes Reference Report: JFC-51-2745

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Reference	JFC-51-2745
Title	Fluorescence labeling of wheat proteins for determination of gluten hydrolysis and depolymerization during dough processing and sourdough fermentation
Journal	Journal of Agricultural and Food Chemistry
Year	2003
Volume	51
Pages	2745-2752
Author	Thiele C Ganzle MG Vogel RF
External Databases	Pubmed: 12696967
Keyword	[ Hide all but 1 of 36 ] acid amino acid bread wheat chromatography control degradation depolymerization extraction fermentation fitc flavor fluorescence functionality gluten glutenin hydrolysis in situ lactbacillus pontis lactic-acid bacteria lactobacillus sanfranciscensis lactococcus lactis macropolymer metabolism native ph polymerization processing protease proteolysis proteolytic enzymes sodium sourdough synergistic effect washington wheat dough wheat proteins

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