Searched for: subject%3A%22Gluten%255C%2Bquality%22
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Wang, M. (author), van Vliet, T. (author), Hamer, R.J. (author), TNO Voeding (author)
In the gluten-starch separation process gluten is formed first as a result of breakdown of the gliadin-glutelin structures during mixing followed by their re-agglomeration. To date the effect of pentosans and enzymes have not been studied separately. A simple modification of TNO Glutomatic system enables pentosans, enzymes, and other materials...
article 2004
Wang, M. (author), Oudgenoeg, G. (author), van Vliet, T. (author), Hamer, R.J. (author)
In a previous study, we have shown that water unextractable solids (WUS) interfere with gluten formation and affect the quality of the resulting gluten. In this study we aim to explain how WUS can affect the process of gluten formation. To this end, WUS were modified with NaOH, xylanase, horseradish peroxidase (HRP) and hydrogen peroxide (H2O2)....
article 2003