Effect of glutathione on wheat dough properties and bread quality
作者： Lunan Guo , Dan Xu , Fang Fang , Zhengyu Jin , Xueming Xu
DOI: 10.1016/J.JCS.2020.103116
关键词:
摘要: … analysis (TPA), differential scanning calorimetry (DSC), X-ray diffraction (XRD), and low-field nuclear magnetic resonance (LF-NMR) … The addition of 0.03% GSH resulted in a decline in …
sci-hub.st 参考文章(28)
Pei Wang, Zhengyu Jin, Xueming Xu, Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives Trends in Food Science and Technology. ,vol. 46, pp. 189- 198 ,(2015) , 10.1016/J.TIFS.2015.10.005
Weining Huang, Yangsoo Kim, Xianyu Li, Patricia Rayas-Duarte, Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature Journal of Cereal Science. ,vol. 48, pp. 639- 646 ,(2008) , 10.1016/J.JCS.2008.02.008
Hiroyuki Yano, Comparison of oxidized and reduced glutathione in the bread-making qualities of rice batter. Journal of Food Science. ,vol. 77, ,(2012) , 10.1111/J.1750-3841.2011.02556.X
Paul V. Attfield, Stress tolerance: the key to effective strains of industrial baker's yeast Nature Biotechnology. ,vol. 15, pp. 1351- 1357 ,(1997) , 10.1038/NBT1297-1351
Pablo D. Ribotta, Silvia Cuffini, Alberto E. Le�n, Mar�a C. A��n, The staling of bread: an X-ray diffraction study European Food Research and Technology. ,vol. 218, pp. 219- 223 ,(2004) , 10.1007/S00217-003-0835-8
W. Li, A.A. Tsiami, S.S. Bollecker, J.D. Schofield, Glutathione and related thiol compounds II. The importance of protein bound glutathione and related protein-bound compounds in gluten proteins Journal of Cereal Science. ,vol. 39, pp. 213- 224 ,(2004) , 10.1016/J.JCS.2003.08.003
C. Verheyen, A. Albrecht, J. Herrmann, M. Strobl, M. Jekle, T. Becker, The contribution of glutathione to the destabilizing effect of yeast on wheat dough. Food Chemistry. ,vol. 173, pp. 243- 249 ,(2015) , 10.1016/J.FOODCHEM.2014.10.021
Nesrin Hesso, Catherine Garnier, Catherine Loisel, Sylvie Chevallier, Brigitte Bouchet, Alain Le-Bail, Formulation effect study on batter and cake microstructure: Correlation with rheology and texture Food Structure. ,vol. 5, pp. 31- 41 ,(2015) , 10.1016/J.FOOSTR.2015.03.002
Hiroyuki Yano, Improvements in the bread-making quality of gluten-free rice batter by glutathione. Journal of Agricultural and Food Chemistry. ,vol. 58, pp. 7949- 7954 ,(2010) , 10.1021/JF1003946
Juan Francisco Aguirre, Carlos Alberto Osella, Carlos Roberto Carrara, Hugo Diego Sánchez, María del Pilar Buera, Effect of storage temperature on starch retrogradation of bread staling Starch-starke. ,vol. 63, pp. 587- 593 ,(2011) , 10.1002/STAR.201100023