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Effect of Dry-Heated Egg White on Wheat Starch Gel and Gluten Dough
dry-heated egg white wheat starch wheat gluten gelatinization
2009/6/18
Characterization of the mechanisms of improvement of Chinese noodles by dry-heated egg white, were estimated by rheological and spectroscopic data of the effects of dry-heated egg white on wheat starc...
Change in the Amount of SDS-Insoluble Gluten by Oxidants during Breadmaking
gluten oxidant iodate bromate
2009/6/18
The effect of oxidants on the formation of sodium dodecyl sulfate insoluble gluten (SDS-ISG) during baking process was studied. The amount of the SDS-ISG in mixed dough increased linearly with increas...
Comparison of Characteristics of Fermented Salmon Fish Sauce Using Wheat Gluten Koji with those Using Soy Sauce Koji
fish sauce wheat gluten salmon
2009/5/31
A new method for producing fermented fish sauce was developed to improve the taste of the fish sauce.
The method involved the production of a fermented sauce, seasoning liquid from salmon that was
e...
Preparation of high Fischer ratio oligopeptide by proteolysis of corn gluten meal
corn gluten meal enzyme hydrolysis high Fischer ratio oligopeptide CGM amino acid peptide
2014/3/3
A method to obtain an oligopeptide with high Fischer ratio is described. Corn gluten meal (CGM) was hydrolysed with Alcalase 2.4L using a two-step hydrolysis. In the first-step hydrolysis, the enzyme ...
Relationship between Baking Quality and Proportion of SDS-Insoluble Gluten in Wheat Flour
N-ethylmaleimide baking quality yeast food (ingredient)
2010/11/22
The relationship between loaf volume and the proportion of SDS-insoluble gluten in wheat flour was studied using N-ethylmaleimide (NEMI) as a modifying reagent of gluten. The loaf volume responded to ...