Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough

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• 作者：Sungmin Jeong ; Hee Won Kim ; Suyong Lee ; ^{suyonglee@sejong.ac.kr}
• 关键词：Rice flour-zein composite ; Viscoelasticity ; Gluten-free ; Sheeted dough ; Noodle
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1539-1545
• 全文大小：1223 K
• 卷排序：221

文摘

Use of zein above its Tg produced a viscoelastic network of gluten-free rice dough. Rice dough with zein showed higher protein secondary structure (β-sheet formation). Extended β-sheet alignment from zein imparted high mixing stability to rice dough. Use of zein at more than 5% was able to produce gluten-free rice dough sheets. Gluten-free dough sheets could be successfully slit into thin and long noodle strands.