Effects of vitamin C on the structural and functional characteristics of wheat gluten

Effects of vitamin C on the structural and functional characteristics of wheat gluten

Vitamin C (VC) can greatly enhance the quality properties of dough and steamed bread in the food field. However, there are few studies on the interaction between VC and gluten, and the mechanism of VC influencing the foaming capacity, emulsifiablity, and dynamic viscosity of gluten is not clear. In...

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Bibliographic Details
Main Authors: Feng Jia, Kaichang Ye, Changfu Zhang, Shihao Zhang, Mingxin Fu, Xiao Liu, Ruijia Guo, Ruiting Yang, Huiru Zhang, Jinshui Wang
Format: Article
Language:English
Published: KeAi Communications Co., Ltd. 2022-06-01
Series:Grain & Oil Science and Technology
Subjects:
Vitamin C
Gluten
Foaming capacity
Emulsibility
Dynamic viscosity
Online Access:http://www.sciencedirect.com/science/article/pii/S2590259822000127

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http://www.sciencedirect.com/science/article/pii/S2590259822000127

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