Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread
- Author
- CROCKETT, Rachel1 ; IE, Pauline1 ; VODOVOTZ, Yael2
[1] Department of Food Science and Technology, the Ohio State University, 240 Parker Food Science and Technology Bldg., 2015 Fyffe Rd., Columbus, OH 43210, United States
[2] Department of Food Science and Technology, the Ohio State University, 227 Parker Food Science and Technology Bldg., 2015 Fyffe Rd., Columbus, OH 43210, United States - Source
Food chemistry. 2011, Vol 129, Num 1, pp 84-91, 8 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Dough Egg white solids Gluten-free Hydrocolloids Quality Rheology Soy protein isolate Thermal analysis
- Keyword (fr)
- Analyse thermique Blanc oeuf Gluten Hydrocolloïde Isolat protéique Pain Propriété physicochimique Propriété rhéologique Protéine soja Pâte cuisson Qualité Solide Ovoproduit Produit cuisson Produit céréalier Protéine végétale
- Keyword (en)
- Thermal analysis Egg white Gluten Hydrocolloid Protein isolate Bread Physicochemical properties Rheological properties Soy protein Dough Quality Solid Egg product Bakery product Cereal product Plant protein
- Keyword (es)
- Análisis térmico Clara huevo Gluten Hidrocoloide Aislado proteico Pan Propiedad fisicoquímica Propiedad reológica Proteína soja Masa de panaderia Calidad Sólido Ovoproducto Producto panadería Producto de cereal 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
- 24266142
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.foodchem.2011.04.030 
https://dx.doi.org/10.1016/j.foodchem.2011.04.030
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