Protein-transitions in and out of the dough matrix in wheat flour mixing.

@article{Wang2017ProteintransitionsIA,
  title={Protein-transitions in and out of the dough matrix in wheat flour mixing.},
  author={Xiaolong Wang and Rudi Appels and Xiaoke Zhang and Ferenc B{\'e}k{\'e}s and Kitti Torok and Sandor Tomoskozi and Dean Diepeveen and Wujun Ma and Shahidul Islam},
  journal={Food chemistry},
  year={2017},
  volume={217},
  pages={
          542-551
        }
}
Sequential protein behavior in the wheat dough matrix under continuous mixing and heating treatment has been studied using Mixolab-dough samples from two Australian wheat cultivars, Westonia and Wyalkatchem. Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE) analysis indicated that 32min (80°C) was a critical time point in forming large protein complexes and loosing extractability of several protein groups like y-type high molecular… CONTINUE READING

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