Changes of protein fractions in wheat flour caused by additives

Changes of protein fractions in wheat flour caused by additives

The influence of different combinations of reducing and oxidising agents (L-cysteine hydrochloride monohydrate + L-ascorbic acid, inactivated dry yeast + L-ascorbic acid, L-threonine + L-ascorbic acid, L-tryptophan + L-ascorbic acid) on the change in the proportion of glutenins, gliadins, albumins,...

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Bibliographic Details
Main Authors: Pavlína Pečivová, Iva Burešová, Jan Hrabě
Format: Article
Language:English
Published: Mendel University Press 2010-01-01
Series:Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Subjects:
amino acid
oxidising agent
reducing agent
flour
mixture
Online Access:https://acta.mendelu.cz/58/1/0123/

Internet

https://acta.mendelu.cz/58/1/0123/

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