Effect of storage time and temperature on rheological and microstructural properties of gluten

To investigate the effects of frozen storage on the rheological and microstructural properties of gluten, two model systems were investigated: System A, gluten and water; System B, gluten, water, and NaCl. The storage time was varied from 1 to 16 weeks and the storage temperature was varied from -5...

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Veröffentlicht in:	Cereal chemistry 2003-07, Vol.80 (4), p.371-377
Hauptverfasser:	Nicolas, Y, Smit, R.J.M, Aalst, H. van, Esselink, F.J, Weegels, P.L, Agterof, W.G.M
Format:	Artikel
Sprache:	eng
Schlagworte:	deformation duration freezing quality frozen storage microstructure physical properties rheological properties sodium chloride storage quality storage temperature stress relaxation thawing water wheat gluten
Online-Zugang:	Volltext
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