Impact of multivalent ions on the gel forming capacity of potato (Solanum tuberosum) flakes and on texture and fat content of snacks made thereof

status: Published onlin

What makes starch from potato (Solanum tuberosumL.) tubers unique: A review

status: publishe

The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb

Gluten proteins functionality during pastry production was examined by including redox agents in the ingredient bill. Addition of reducing and oxidizing agents respectively increased and decreased dough height during fermentation. The presence of large gas bubbles in the samples with oxidizing agents may have caused a ‘stacking’- effect and a more effective dough lift. During baking, the level of extractable proteins decreased to comparable values for all samples, except when potassium iodate (KIO3) was used in the recipe. As a result of its use, a lower level of gliadin was incorporated into the gluten polymer and dough layers tended to ‘slide’ apart during baking, thereby causing collapse. Most likely, KIO3 caused glutenin oxidation within each individual dough layer to such extent during the dough stage that insufficient thiol groups were available for forming dough layer interconnections during baking, after margarine melting. Furthermore, addition of redox agents impacted the product’s crumb structure.status: publishe

Analytical and advanced kinetic models for characterization of chain-growth copolymerization : the state-of-the-art

A