Journal ArticleDOI
Correlation of glutenin macropolymer with viscoelastic properties during dough mixing
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In this paper, the relationship between GMP contents measured by UV absorption method/RP-HPLC and dough viscoelastic properties determined by TA-XT2i texturometer from three wheat varieties (Xiaoyan6, Yumai56 and Zhengnong8805) during mixing was investigated.About:
This article is published in Journal of Cereal Science.The article was published on 2007-03-01. It has received 45 citations till now. The article focuses on the topics: Glutenin.read more
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Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions
Pei Wang,Haiying Chen,Bashari Mohanad,Lei Xu,Yawei Ning,Jin Xu,Fengfeng Wu,Na Yang,Zhengyu Jin,Xueming Xu +9 more
TL;DR: In this article, the effect of frozen storage on chemical and physical properties of wheat gluten-, glutenin- and gliadin-rich fractions was evaluated by size-exclusion (SE) and reversed-phase (RP) high-performance liquid chromatography (HPLC), thiol (SH) measurement, sodium dodecyl sulphate poly-acrylamide gel electrophoresis (SDS-PAGE), circular dichroism (CD) spectroscopy and Fourier transform infrared (FTIR), and the results of SE-HPLC were also in
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Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives
Pei Wang,Zhengyu Jin,Xueming Xu +2 more
TL;DR: In this paper, the physicochemical alterations of wheat gluten proteins are investigated from the perspectives of gluten and its component glutenin and gliadin, and a more structure-ordered, homogeneous and elastic gluten network is formed at the optimum mixing stage.
Journal ArticleDOI
Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality.
TL;DR: It is suggested water extractable arabinoxylan from rye bran had great potential to be served as an effective frozen steamed bread dough improver.
Journal ArticleDOI
The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality.
TL;DR: Results showed that with supplementary GMP fraction, depolymerization degree was alleviated in frozen dough and the bread quality loss from freezing was partially counteracted along with better preserved GMP content.
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Influence of high molecular weight Glutenins on Viscoelastic properties of intact wheat Kernel and relation to functional properties of wheat dough
TL;DR: In this paper, the authors evaluated the mechanical and viscoelastic properties of 29 samples of wheat kernels differing in high and low molecular weight glutenin subunits (HMWGS and LMW-GS) with load-compression tests.
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Principles and Procedures of Statistics.
Book
Principles and Procedures of Statistics: A Biometrical Approach
TL;DR: Observations probability sampling from a normal distribution comparisons involving two sample means principles of experimental design analysis of variance.