Effect of protein fractions on gluten rheology

C E Stathopoulos; A A Tsiami; J D Schofield

doi:10.1039/9781847552372-00400

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$Effect of protein fractions on gluten rheology$

Book chapter

Effect of protein fractions on gluten rheology

C E Stathopoulos, A A Tsiami and J D Schofield

Wheat Gluten, (261), pp.400-403

ROYAL SOCIETY OF CHEMISTRY SPECIAL PUBLICATIONS, Royal Society of Chemistry

2000

DOI: https://doi.org/10.1039/9781847552372-00400

Abstract

Food Science & Technology

Life Sciences & Biomedicine

Science & Technology

The aim of this study is to investigate how the rheological profile of total gluten is affected when the proportion of its subfractions is changed with the addition of a fraction of known rheological properties...

Details

Title: Effect of protein fractions on gluten rheology
Authors/Creators: C E Stathopoulos - Murdoch University, Food Futures Institute
A A Tsiami - University of Reading
J D Schofield - University of Reading
Contributors: P.R. Shewry (Editor)
A.S. Tatham (Editor)
Publication Details: Wheat Gluten, (261), pp.400-403
Series: ROYAL SOCIETY OF CHEMISTRY SPECIAL PUBLICATIONS
Publisher: Royal Society of Chemistry
Number of pages: 4
Identifiers: 991005707259207891
Murdoch Affiliation: Food Futures Institute
Language: English
Resource Type: Book chapter

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