Synergistic effect of washing process and after-treatment parameters on gluten protein composition, rheological, and baking properties
Year: 2025
Type: article
Language: en
Topic: Food composition and properties
Authors and affiliations:
raw_author_name: Nina Hoeller
raw_affiliation_strings: Karlsruhe Institute of Technology, Institute of Applied Biosciences, Department of Bioactive and Functional Food Chemistry, Adenauerring 20 a, 76131, Karlsruhe, Germany
Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20 a, 76131, Karlsruhe, Germany
raw_author_name: Thekla Alpers
raw_affiliation_strings: Technical University of Munich, TUM School of Life Sciences, Chair of Brewing and Beverage Technology, Weihenstephaner Steig 20, 85354, Freising, Germany
Research Group Cereal Technology and Process Engineering, Chair of Brewing and Beverage Technology, TUM School of Life Sciences, Technical University of Munich (TUM), Weihenstephaner Steig 20, 85354, Freising, Germany
raw_author_name: Kerstin Holtz
raw_affiliation_strings: Technical University of Munich, TUM School of Life Sciences, Chair of Brewing and Beverage Technology, Weihenstephaner Steig 20, 85354, Freising, Germany
Research Group Cereal Technology and Process Engineering, Chair of Brewing and Beverage Technology, TUM School of Life Sciences, Technical University of Munich (TUM), Weihenstephaner Steig 20, 85354, Freising, Germany
raw_author_name: Iain Whitehead
raw_affiliation_strings: Technical University of Munich, TUM School of Life Sciences, Chair of Brewing and Beverage Technology, Weihenstephaner Steig 20, 85354, Freising, Germany
Research Group Cereal Technology and Process Engineering, Chair of Brewing and Beverage Technology, TUM School of Life Sciences, Technical University of Munich (TUM), Weihenstephaner Steig 20, 85354, Freising, Germany
raw_author_name: Thomas Becker
raw_affiliation_strings: Technical University of Munich, TUM School of Life Sciences, Chair of Brewing and Beverage Technology, Weihenstephaner Steig 20, 85354, Freising, Germany
Research Group Cereal Technology and Process Engineering, Chair of Brewing and Beverage Technology, TUM School of Life Sciences, Technical University of Munich (TUM), Weihenstephaner Steig 20, 85354, Freising, Germany
raw_author_name: Katharina Anne Scherf
raw_affiliation_strings: Karlsruhe Institute of Technology, Institute of Applied Biosciences, Department of Bioactive and Functional Food Chemistry, Adenauerring 20 a, 76131, Karlsruhe, Germany; Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354, Freising, Germany; Technical University of Munich, TUM School of Life Sciences, Professorship for Food Biopolymer Systems, Lise-Meitner-Str. 34, 85354, Freising, Germany. Electronic address: k.scherf.leibniz-lsb@tum.de
Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20 a, 76131, Karlsruhe, Germany; Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354, Freising, Germany; Technical University of Munich, TUM School of Life Sciences, Professorship for Food Biopolymer Systems, Lise-Meitner-Str. 34, 85354, Freising, Germany. Electronic address: k.scherf.leibniz-lsb@tum.de