New approaches to study the molecular basis of the mechanical properties of gluten

被引：88

作者：

Belton, PS ^{[1
]}

机构：

[1] Univ E Anglia, Sch Chem Sci & Pharm, Norwich NR4 7TJ, Norfolk, England

来源：

JOURNAL OF CEREAL SCIENCE | 2005年 / 41卷 / 02期

基金：

英国生物技术与生命科学研究理事会;

关键词：

rheology; infrared; near infrared; NMR;

D O I：

10.1016/j.jcs.2004.06.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Recent work contributing to the understanding of the molecular basis of the mechanical properties of gluten and dough are critically reviewed. Rheological, chemical and spectroscopic methods are considered and the results compared. It is concluded that, despite some inferences to the contrary, the behaviour of gluten and dough on mixing is characterised by the build-up of a polymeric species and that particulate theories of dough rheology are not tenable. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：203 / 211

页数：9

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