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GLUTENIN GLIADIN RATIO [1 record]

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Record 1 2001-07-30

English

Subject field(s)
  • Food Industries
  • Breadmaking
  • Noodles and Pasta
CONT

Many factors influence the cooking quality of pasta. One is protein content. Other factors include gluten quality, glutenin to gliadin ratio, gluten protein solubility characteristics, and brownness associated with the enzyme polyphenoloxidase.

French

Domaine(s)
  • Industrie de l'alimentation
  • Boulangerie
  • Pâtes alimentaires
CONT

De nombreux facteurs influent sur la tenue à la cuisson des pâtes alimentaires. L'un d'eux est la teneur en protéines. Les autres facteurs sont la qualité du gluten, le rapport gluténine/gliadine, les caractéristiques de solubilité des protéines du gluten ainsi que le brunissement lié à la présence de la polyphénoloxydase.

Spanish

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