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Browsing Research Articles (Food Science) by Subject "Water-holding"

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Oxidation of commercial (α-type) zein with hydrogen peroxide improves its hydration and dramatically increases dough extensibility even below its glass transition temperature

Taylor, J.R.N. (John Reginald Nuttall); Johnson, Stuart K.; Taylor, Janet; Njila, Sharon; Jackaman, Connie (Elsevier, 2016-07)

To improve the rheological properties of zein doughs, a-type zein and zein-starch doughs were prepared with the oxidising agents, hydrogen peroxide and peroxidase, which strengthen gluten-based doughs by cross-linking. ...

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