摘要: Publisher Summary This chapter discusses the gluten composition and properties. The describes basic information on genetics, structure, physics of proteins. different bakery applications gluten, such as bread, biscuits/cookies, pasta are discussed. also new area non-food applications. Some examples describe how functions being used in areas. Recommendations given for future directions to further increase use this industrial protein. gives an overview current-day research, ranging from various food more novel areas applications, where cereal science is less advanced. Cereals show a large variation properties, determined by both genetic environmental factors. research has focused unravelling these quality-function relations. problems definition quality widely differing (product) context, complexity protein network relation its physical behavior structure composition.
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