Effects of Transglutaminase on the Physical Properties of Resistant Starch-added Wheat Flour Doughs and Baguettes |
An, Young-Hyun
(Department of Food and Nutrition, Chonnam National University)
Gang, Dong-Oh (Department of Food and Nutrition, Chonnam National University) Shin, Mal-Shick (Department of Food and Nutrition, Chonnam National University) |
1 |
Hot-water solubilities and water sorptions of resistant starches at <TEX>$25^{\circ}C$</TEX>
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2 |
In vitro digestibility of cross-linked starches-RS4
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3 |
Approved Methods of the AACC
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4 |
Accelerated starch paste characterization with the rapid visco-analyzer
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5 |
Optimization of rapid visco analyzer test conditions for predicting Asian noodle quality
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6 |
Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours
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7 |
Enzyme-resistant starch. I. Characterization and evaluation by enzymatic, thermoanalytical, and microscopic methods
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8 |
Cross-linked resistant starch. Preparation and properties
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9 |
Strength of protein gels prepared with microbial transglutaminase as related to reaction conditions
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10 |
Action of transglutaminase on constitutive polypeptides of pea legumin
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11 |
Recent advances in enzymatic modifications of food proteins for improving their functional properties
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12 |
Rheology of milk protein gels and protein stabilized emulsion gels cross-linked with transglutaminase
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13 |
Efffects of transglutaminase enzyme on fundamental rheological properties of sound and bug damaged wheat flour doughs
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14 |
Molecular and catalytic properties of transglutaminase
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15 |
The <TEX>${\varepsilon}-({\gamma}-glutamyl)$</TEX> Iysyl crosslinks and catalytic properties of transglutaminase
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16 |
Baking agent and process for the manufacture of doughs and bakery products
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17 |
Crosslinking between different food proteins by transglutaminase
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18 |
Transglutaminase catalyzed cross-linking of myosin to soya protein, casein and gluten
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19 |
Effect of microbial transgluraminase on physical and textural properties of noodles made with Korean wheat flour (Geurumil)
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20 |
Dough properties and crumb strength of white pan bread as affected by microbial transglutaminase
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21 |
Pastry lift and croissant affected by microbial transglutaminase
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22 |
Effects of RS-3 type resistant starches on breadmaking and quality of white pan bread
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23 |
Classification and measurement of nutritionally important starch tractions
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24 |
Enzyme-resistant starch. I. Quantitative and qualitative influence of incubation time and temperature of autoclaved starch on resistant starch formation
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25 |
Morphological change and RS level of RS mixture with cross-linked RS4 granule during in vitro digestion
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