Art

J-GLOBAL ID：200902183058928185   Reference number：01A0704135

Change in the Amount of SDS-Insoluble Gluten by Oxidants during Breadmaking.

製パン中の酸化剤によるSDS不溶性グルテン量の変化

Author (3)： YOSHIDA C (Kyoto Junior Coll., Kyoto, JPN) ,  KIRIMURA M (Kyoto Junior Coll., Kyoto, JPN) ,  DANNO G (Kobe Univ., Kobe, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 7  Issue： 2  Page： 99-103  Publication year： May. 2001 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *breadmaking ,...
Semi thesaurus term： food additive

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JST classification (1)： Flour products  (FJ04030P)

Substance index (2)： Ascorbic Acid ,  Dodecyl sodium sulfate

Reference (23)：

• Dachkevitch, T. and Autran, J.-C.. (1989). Prediction of baking quality of bread wheats in breeding programs by size-exclusion high-performance liquid chromatography. Cereal Chem., 66, 448–456.
• Danno, G.. (1981). Extraction of unreduced glutenin from wheat flour with sodium dodecyl sulfate. Cereal Chem., 58, 311–313.
• Danno, G., Kanazawa, K. and Natake, M.. (1976). Identity of SDS-insoluble proteins with purified glutenin from wheat flour. Agric. Biol. Chem., 40, 739–744.
• Endo, S., Okada, K. and Nagao, S.. (1987). Studies on dough development. III. Mixing characteristics of flour streams and their changes during dough mixing in the presence of chemicals. Cereal Chem., 64, 110–115.
• Graveland, A., Bosveld, P., Kichtendonk, W.J., Marseille, J.P., Moonen, J.H.E. and Scheestra, A.. (1985). A model for the molecular structure of the glutenin from wheat flour. J. Cereal Sci., 3, 1–16.

Terms in the title (5)： 製パン ,  酸化剤 ,  SDS ,  不溶性 ,  グルテン