A parametric and microstmctural study of the formation of gluten network in mixed flour-water batter
- Author
- AUGER, Frederic1 ; MOREL, Marie-Helene2 ; LEFEBVRE, Jacques3 ; DEWILDE, Muriel1 ; REDL, Andreas1
[1] Tate & Lyle Europe N.V., Burchtstraat 10, 9300 Aalst, Belgium
[2] UMR 1208 Ingénierie des Agropolymères et Technologies Emergentes, CIRAD, INRA, Montpellier SupAgro, Université Montpellier 2, 34060 Montpellier, France
[3] INRA, BIA-PEPSI, rue de la Géraudière, B.P. 71627, 44316 Nantes, France - Source
Journal of cereal science (Print). 2008, Vol 48, Num 2, pp 349-358, 10 p ; ref : 3/4 p
- CODEN
- JCSCDA
- ISSN
- 0733-5210
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Batter Colloidal interactions Gluten network Mixing energy Paste Shear rate Shear stress Suspension Viscosity
- Keyword (fr)
- Cisaillement Contrainte cisaillement Eau Farine composée Gluten Mélangeage Réseau Taux Viscosité Pâte liquide Protéine végétale
- Keyword (en)
- Shear Shear stress Water Mixed flour Gluten Mixing Network Rate Viscosity Plant protein
- Keyword (es)
- Cizalladura Tensión cizallamiento Agua Harina compuesta Gluten Mezclado Red Tasa Viscosidad Proteína vegetal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20636317
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jcs.2007.10.006 
https://dx.doi.org/10.1016/j.jcs.2007.10.006
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