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- Brijs, Kristof, et al. Show all 5 Authors
- Food chemistry 2016 v.196 pp. 646-653
- Triticum turgidum subsp. durum; cooking; cooking quality; crosslinking; drying; durum wheat; gliadin; glutathione; gluten; glutenins; pasta; polymerization; relative humidity; semolina; temperature; thiols
- ... Durum wheat (Triticum durum Desf.) semolina gluten proteins consist of monomeric gliadin and polymeric glutenin and determine the quality of pasta products made therefrom. During pasta drying, glutenin starts polymerizing already below 60°C (65% relative humidity (RH)), whereas gliadin only is incorporated in the protein network at temperatures exceeding 68°C (68% RH) through thiol (SH)/disulfide ...