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Characterizing the impact of starch and gluten-induced alterations on gelatinization behavior of physically modified model dough.

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第一作者： Sabina,Paulik

第一单位： Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, 85354 Freising, Germany.

作者： Sabina,Paulik ^[1] ; Wen Wen,Yu ^[2] ; Bernadine,Flanagan ^[2] ; Robert G,Gilbert ^[3] ; Mario,Jekle ^[4] ; Thomas,Becker ^[1]

作者单位： Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, 85354 Freising, Germany. ^[1] The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia. ^[2] The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia; Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou 225009, Jiangsu Province, China. ^[3] Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, 85354 Freising, Germany. Electronic address: mjekle@tum.de. ^[4]

关键词 Hydration Milling NMR Physical modification Rheometry SEC Structure-function relation Wheat starch

医学主题词量热法, 差式扫描(Calorimetry, Differential Scanning);谷蛋白类(Glutens);磁共振波谱学(Magnetic Resonance Spectroscopy);模型, 理论(Models, Theoretical);淀粉(Starch);热力学(Thermodynamics);水(Water)

DOI 10.1016/j.foodchem.2019.125276

PMID 31377627

发布时间 2019-11-14

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