Results 281 to 290 of about 104,900 (296)

Effect of curdlan on the aggregation behavior and structure of gluten in frozen-cooked noodles during frozen storage.

International Journal of Biological Macromolecules, 2022
Due to the crucial role of gluten network in maintaining the tensile properties of frozen-cooked noodles (FCNs), the underlying mechanism of protective effect of curdlan on FCNs quality during frozen storage was explored from the perspective of ...
Ying Liang, Zilu Chen, Mei Liu, Zhuoting Qu, Hao Liu, Jiayang Song, Mengfei Zhu, Xia Zhang, Baoshan He, Jinshui Wang   +9 more
semanticscholar   +1 more source

Gluten-free grains: Importance, processing and its effect on quality of gluten-free products

Critical reviews in food science and nutrition, 2022
Gluten-enteropathy affects a significant number of people, making gluten a major concern in the food industry. With medical advancements, the diagnosis of allergies is becoming easier, and people who are allergic to gluten are recommended a complete ...
Samandeep Kaur, Kshitiz Kumar, Lochan Singh, V. S. Sharanagat, P. Nema, V. Mishra, B. Bhusan   +6 more
semanticscholar   +1 more source

An extensive review: How starch and gluten impact dough machinability and resultant bread qualities

Critical reviews in food science and nutrition, 2021
Wheat flour can form dough with a three-dimensional viscoelastic structure that is responsible for gas holding during fermentation and oven-rise, creating a typical fixed, open-cell foam structure of bread after baking.
Xiaohui Hu, Li Cheng, Yan Hong, Zhaofeng Li, Caiming Li, Zheng-biao Gu   +5 more
semanticscholar   +1 more source

Advanced properties of gluten-free cookies, cakes, and crackers: A review

, 2020
Background There is a growing demand for gluten-free bakery products from groups with celiac disease, gluten sensitivity, and/or health consciousness.
Jingwen Xu, Yiqin Zhang, Weiqun Wang, Yonghui Li   +3 more
semanticscholar   +1 more source

Innovative approaches towards improved gluten-free bread properties

, 2020
Up to now, most of the research available to improve gluten-free (GF) bread is based on substituting or imitating the gluten network. Slightly less attention is given to technological approaches that modify batter properties such as consistency.
Denisse Bender, R. Schönlechner
semanticscholar   +1 more source

Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)

, 2020
Wheat flour dough can be regarded as a complicated mixture in which gluten forms a continuous three-dimensional network filled with starch particles. Previous studies have concentrated on the influences of either gluten or starch alone on the rheological
Xin Gao, Jingyang Tong, Lei Guo, Liwei Yu, Shaopeng Li, Bingpeng Yang, Wang Libin, Yang Liu, Faji Li, Guo Jun, Shengnan Zhai, Cheng Liu, A. Rehman, A. Farahnaky, Pei Wang, Zhonghua Wang, Cao Xinyou   +16 more
semanticscholar   +1 more source

Heat-induced inulin-gluten gel: Insights into the influences of inulin molecular weight on the rheological and structural properties of gluten gel to molecular and physicochemical characteristics

, 2021
This study evaluates the influences of inulin molecular weight (Mw) on the rheological, textural, and structural properties of heat-induced inulin-gluten gel.
Min Liu, Guangjing Chen, Hongxin Zhang, Qingqing Yu, Xiaofei Mei, Jianquan Kan   +5 more
semanticscholar   +1 more source

Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system.

Food Chemistry, 2020
In this study, the improving effects of green tea powder, soluble tea, and tea polyphenols on the mixing and tensile qualities of dough and texture of tea-enriched noodles, as well as the physico-chemical and structural properties of gluten proteins were
Chuanwu Han, Mengxia Ma, Haihua Zhang, Man Li, Qingjie Sun   +4 more
semanticscholar   +1 more source

Gluten-related disorders: Celiac disease, wheat allergy, and nonceliac gluten sensitivity

Critical reviews in food science and nutrition, 2019
The consumption of gluten-free products is becoming an increased alimentary habit in the general population. The scientific unfounded perception suggesting that the avoidance of gluten would improve health or that gluten could be toxic for humans are ...
B. Cabanillas
semanticscholar   +1 more source

Interactions between gluten and water-unextractable arabinoxylan during the thermal treatment.

Food Chemistry, 2020
This study aimed to investigate the interactions between gluten and water-unextractable arabinoxylan (WUAX), which changed the conformation and aggregation of gluten during the thermal treatment. In this work, the interactions between water-unextractable
X. Si, Tingting Li, Y. Zhang, Wenhui Zhang, H. Qian, Yan Li, Hui Zhang, X. Qi, Li Wang   +8 more
semanticscholar   +1 more source