Browsing by Author "Lim, Sengwooi"
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Effect of Physical Changes on Red-ox State and Surface Tension on Gluten Aggregation, Viscoelastic, Mixing and Baking Properties of Wheat Batter Systems
Lim, Sengwooi (Oklahoma State University, 2011-07-01)The aggregation properties gluten proteins in batters were studied by modifying the surface tension and disulfide bonds of flour batter by the addition of DATEM, ascorbic acid, and dithiothreitol. The properties of aggregation ...