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Filtering by: Committee Member Ohm, Jae-Bom

Glutenin macropolymer in salted and alkaline noodles and its relation with dough properties and cooked noodle texture

Creator:

Ong, Yee-Ling

Abstract:

Glutenin protein molecules can form a large "macropolymer" which forms the elastic component of the gluten complex in wheat flour doughs. Little work has been done to investigate relationships between glutenin macropolymer (GMP) and noodle processing. GMP was isolated from flour of 4 wheat varieties; 3 hard- and 1 soft-grained...

Resource Type:

Masters Thesis