The impact of the protein network on the pasting and cooking properties of dry pasta products.
暂无分享,去创建一个
[1] Marie-Hélène Morel,et al. Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates , 2009 .
[2] J. Delcour,et al. Mechanism of gliadin-glutenin cross-linking during hydrothermal treatment , 2008 .
[3] A. Baiano,et al. Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour , 2007 .
[4] Graham B. Crosbie,et al. The RVA Handbook , 2007 .
[5] E. Marconi,et al. Influence of Gluten Proteins and Drying Temperature on the Cooking Quality of Durum Wheat Pasta , 2007 .
[6] A. Baiano,et al. Influence of drying temperature on the spaghetti cooking quality , 2006 .
[7] V. S. Rao,et al. Relationship between gluten strength and pasta firmness in Indian durum wheats , 2006 .
[8] Wim S. Veraverbeke,et al. The impact of heating and cooling on the physico-chemical properties of wheat gluten–water suspensions , 2005 .
[9] N. Ames,et al. Relationship between glutenin subunit composition and gluten strength measurements in durum wheat , 2005 .
[10] R. Hoseney,et al. Impact of Proteins on Pasting and Cooking Properties of Nonparboiled and Parboiled Rice , 2005 .
[11] I. Batey,et al. Effect of Source and Proportion of Waxy Starches on Pasta Cooking Quality , 2005 .
[12] A. Eliasson. Starch in Food Structure, Function and Applications , 2004 .
[13] F. Escher,et al. Influence of high-temperature drying on structural and textural properties of durum wheat pasta , 2003 .
[14] Wim S. Veraverbeke,et al. Wheat Protein Composition and Properties of Wheat Glutenin in Relation to Breadmaking Functionality , 2002, Critical reviews in food science and nutrition.
[15] A. Troccoli,et al. Durum Wheat Quality: A Multidisciplinary Concept , 2000 .
[16] F. Escher,et al. Thermal Modifications of Starch During High-Temperature Drying of Pasta , 2000 .
[17] Wim S. Veraverbeke,et al. In Vitro Polymerization of Wheat Glutenin Subunits with Inorganic Oxidizing Agents. I. Comparison of Single-Step and Stepwise Oxidations of High Molecular Weight Glutenin Subunits , 2000 .
[18] J. Delcour,et al. Fractionation and reconstitution experiments provide insight into the role of starch gelatinization and pasting properties in pasta quality. , 2000, Journal of agricultural and food chemistry.
[19] J. Delcour,et al. Fractionation and reconstitution experiments provide insight into the role of gluten and starch interactions in pasta quality. , 2000, Journal of agricultural and food chemistry.
[20] Patricia Rayas-Duarte,et al. Effect of Drying Temperature on Physicochemical Properties of Starch Isolated from Pasta , 1999 .
[21] R. Dris,et al. Quality changes of 'Lobo' apples during cold storage , 1999 .
[22] J. Delcour,et al. Physical Behavior of Durum Wheat Starch (Triticum durum) during Industrial Pasta Processing , 1998 .
[23] W. R. Morrison,et al. Properties of Damaged Starch Granules. II. Crystallinity, Molecular Order and Gelatinisation of Ball-milled Starches , 1994 .
[24] W. R. Morrison,et al. Properties of damaged starch granules. I. Comparison of a micromethod for the enzymic determination of damaged starch with the standard AACC and Farrand methods , 1992 .
[25] J. Schofield,et al. The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactions , 1983 .
[26] J. Dexter,et al. Spaghetti Stickiness: Some Factors Influencing Stickiness and Relationship to Other Cooking Quality Characteristics , 1983 .
[27] J. Dexter,et al. High Temperature Drying: Effect on Spaghetti Properties , 1981 .
[28] A. Ross,et al. Interpretation of RVA curves. , 2007 .
[29] Hamit Köksel,et al. Effects of industrial pasta drying temperatures on starch properties and pasta quality , 2002 .
[30] R. Hare,et al. A comparison of Australian and imported spaghetti , 2001 .
[31] F. Escher,et al. Structural changes of starch during cooking of durum wheat pasta , 1995 .
[32] M. Chaurand,et al. Influence of extrusion conditions on extrusion speed, temperature, and pressure in the extruder and on pasta quality , 1994 .
[33] S. Nardi,et al. Viscoelastograph measures and total organic matter test : suitability in evaluating textural characteristics of cooked pasta , 1993 .
[34] J. W. Dick,et al. Effects of drying temperature, starch damage, sprouting, and additives on spaghetti quality characteristics , 1993 .
[35] S. Nardi,et al. Combined effect of protein content and high-temperature drying systems on pasta cooking quality , 1993 .
[36] R. Cubadda,et al. Chemical and technological variables and their relationships: a predictive equation for pasta cooking quality. , 1990 .
[37] Kenneth Helrick,et al. Official methods of analysis , 1990 .
[38] W. Seibel. Approved Methods of the American Association of Cereal Chemists, 8th Edition (Standardmethoden der amerikanischen Gesellschaft für Getreidechemiker, 8. Ausgabe). Approved Methods Committee American Association of Cereal Chemists, Inc. St. Paul/Minnesota, USA , 1989 .
[39] J. Dexter,et al. Relationship of instrumental assessment of spaghetti cooking quality to the type and the amount of material rinsed from cooked spaghetti , 1985 .
[40] H. Englyst,et al. Simplified method for the measurement of total non-starch polysaccharides by gas-liquid chromatography of constituent sugars as alditol acetates , 1984 .
[41] Pagani,et al. Ultrastructure Studies of Pasta. A Review. , 1983 .
[42] F. Smith,et al. COLORIMETRIC METHOD FOR DETER-MINATION OF SUGAR AND RELATED SUBSTANCE , 1956 .