Effects of processing on biochemical and rheological properties of wheat gluten proteins

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dc.authorwosidHAYTA, MEHMET/B-8244-2016
dc.contributor.authorHayta, M
dc.contributor.authorAlpaslan, M
dc.date.accessioned2024-08-04T20:13:22Z
dc.date.available2024-08-04T20:13:22Z
dc.date.issued2001
dc.departmentİnönü Üniversitesien_US
dc.description.abstractProtein solubility increases during mixing at water absorption suitable for bread doughs. The changes that result from heat treatment may be much greater than the differences normally found among wheat varieties. Sheeting brings about a reduction in the gluten content and increase in gel protein content of doughs. This may be due to increase in temperature during sheeting as a result of work input to the dough resulting in protein denaturation. Drying at higher temperatures. causes denaturation of pasta dough protein. In addition, it has been shown that high temperatures contribute to the formation of the protein network. During extrusion processing proteins are denatured and chemical bonds are weakened as result of heat and shear through the extruder.en_US
dc.identifier.doi10.1002/1521-3803(20011001)45:5<304
dc.identifier.endpage308en_US
dc.identifier.issn0027-769X
dc.identifier.issue5en_US
dc.identifier.pmid11715340en_US
dc.identifier.scopus2-s2.0-0041405995en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage304en_US
dc.identifier.urihttps://doi.org/10.1002/1521-3803(20011001)45:5<304
dc.identifier.urihttps://hdl.handle.net/11616/93577
dc.identifier.volume45en_US
dc.identifier.wosWOS:000171827500002en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWiley-V C H Verlag Gmbhen_US
dc.relation.ispartofNahrung-Fooden_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMolecular-Weight Distributionen_US
dc.subjectFlour Proteinsen_US
dc.subjectPhysicochemical Propertiesen_US
dc.subjectSize Distributionen_US
dc.subjectDurum-Wheaten_US
dc.subjectDoughen_US
dc.subjectSolubilityen_US
dc.subjectExtrusionen_US
dc.subjectTemperatureen_US
dc.subjectCookingen_US
dc.titleEffects of processing on biochemical and rheological properties of wheat gluten proteinsen_US
dc.typeReview Articleen_US

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