Wheat sourdough was prepared by fermentation with Lactobacillus plantarum M616 and
yeast in the present study. The change in secondary structure of glutenin macropolymer …

The polymer conformation structure of gluten extracted from a Polish wheat cultivar,
Korweta, and gluten subfractions obtained from 2 UK breadmaking and biscuit flour …

The effect of temperature on gluten conditioned at the following water contents, 0%, 13%,
and 47%(wet weight basis), was studied by FTIR spectroscopy over the temperature range …

Transglutaminase (TGase) can improve the functional characteristics of proteins by
introducing covalent bonds inter‐or intrachains. Temperature and pH interfere with the …

Wheat grain is recognized as the most suitable raw material for bread and pasta making due
to the unique viscoelasticity of its storage proteins, and in particular its glutenin polymers …

The effects of frozen storage (0–120 day) on the secondary structure and molecular chain
conformation of hydrated gluten were investigated using Fourier transform infrared …

The addition of polyphenols to wheat dough modifies the structure and mechanical
properties of the gluten network. The aim of the study was to identify changes in the …

Abstract Changes in the microstructure and secondary structure of sourdough gluten
proteins were studied. Four strains of lactic acid bacteria (LAB) were used in fermentations …

FT-Raman spectroscopy, thermogravimetry and differential scanning calorimetry were used
to study changes in structure of gluten proteins and their thermal properties influenced by …

The use of Fourier transform infrared spectroscopy (FTIR) allowed for the determination of
changes in the secondary structure of gluten network after model dough supplementation …