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Functionality of rice flour modified with a microbial transglutaminase
ArticleAbstract: Rice flour is one of the most valuable cereal flours from a nutritional viewpoint. However, its usePalabras claves:bread, Dynamic rheology, Protein cross-linking, Rice proteins, TransglutaminaseAutores:Cristina M. Rosell, Gujral H.S.Fuentes:scopusNote: Effect of barley flour, wet gluten and ascorbic acid on bread crumb texture
ArticleAbstract: Barley flour (0, 10 and 20% w/w), wet gluten (0, 7.5 and 15% w/w) and ascorbic acid (0, 10 and 20 ppPalabras claves:Barley flour, bread, Cohesiveness, Crumb, Texture profile analysis, Wet glutenAutores:Cristina M. Rosell, Gaur S., Gujral H.S.Fuentes:scopusImprovement of the breadmaking quality of rice flour by glucose oxidase
ArticleAbstract: Bread from rice flour is very difficult to bake as it lacks gluten like proteins but modification ofPalabras claves:bread, Dynamic rheology, FZCE, Glucose oxidase, Protein crosslinking, Rice proteinsAutores:Cristina M. Rosell, Gujral H.S.Fuentes:scopus