摘要 : Glutathion (GS) present in wheat flour or added to wheat flour has a large effect on the rheological properties of dough and gluten. To study the distribution of endogenous glutathione (GS) in Osborne fractions of dough and gluten... 展开
作者 | Huttner S Wieser H |
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作者单位 | |
期刊名称 | 《European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A》 |
总页数 | 6 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Wheat Dough Gluten Glutathione Osborne fractions Redox reagents Free oxidized glutathione Ascorbic-acid Breadmaking performance Mixed disulfides Flour Proteins Cysteine |
馆藏号 | N2007EPST0002587 |