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

Belton, Peter (2005) New approaches to study the molecular basis of the mechanical properties of gluten. Journal of Cereal Science, 41 (2). pp. 203-211.

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Abstract

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.

Item Type:	Article
Faculty \ School:	Faculty of Science > School of Chemistry (former - to 2024)
UEA Research Groups:	Faculty of Science > Research Groups > Biophysical Chemistry (former - to 2017)
Depositing User:	Rachel Smith
Date Deposited:	22 Feb 2011 15:30
Last Modified:	24 Sep 2024 09:55
URI:	https://ueaeprints.uea.ac.uk/id/eprint/21279
DOI:	10.1016/j.jcs.2004.06.003

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