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Effect of wheat bran dietary fiber on the structure and aggregation behavior of gluten protein in fermented dough

https://doi.org/10.2139/ssrn.5413052
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All characteristic Raman markers of tyrosine and tyrosinate originate from phenol ring fundamental vibrations
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Microstructural, thermal and IR spectroscopy characterisation of wheat gluten and its sub fractions
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Microbial Ecology and Process Technology of Sourdough Fermentation
inferredcites →https://doi.org/10.1016/j.fm.2018.08.009openalex-snapshot
Metabolism of phenolic acids in whole wheat and rye malt sourdoughs
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Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing
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Raman studies of gluten proteins aggregation induced by dietary fibres
inferredcites →https://doi.org/10.1016/j.foodchem.2016.04.001openalex-snapshot
Effects of inulin on the structure and emulsifying properties of protein components in dough
inferredcites →https://doi.org/10.1016/j.foodchem.2017.03.117openalex-snapshot
Aggregation of gluten proteins in model dough after fibre polysaccharide addition
inferredcites →https://doi.org/10.1016/j.foodhyd.2012.10.014openalex-snapshot
Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.106203openalex-snapshot
Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms
inferredcites →https://doi.org/10.1016/j.foodhyd.2025.111451openalex-snapshot
Mechanistic insights into arginine-mediated gluten solubility enhancement and aggregation inhibition across specific subunit and molecular scales
inferredcites →https://doi.org/10.1016/j.foodres.2011.03.039openalex-snapshot
Application of FT-IR and Raman spectroscopy for the study of biopolymers in breads fortified with fibre and polyphenols
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2016.05.004openalex-snapshot
Composition and function of sourdough microbiota: From ecological theory to bread quality
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2016.07.018openalex-snapshot
Yeast diversity of sourdoughs and associated metabolic properties and functionalities
inferredcites →https://doi.org/10.1016/j.jcs.2005.06.005openalex-snapshot
The impact of heating and cooling on the physico-chemical properties of wheat gluten–water suspensions
inferredcites →https://doi.org/10.1016/j.jcs.2010.12.005openalex-snapshot
Effect of particle size and addition level of wheat bran on quality of dry white Chinese noodles
inferredcites →https://doi.org/10.1016/j.jcs.2014.01.009openalex-snapshot
How can technology help to deliver more of grain in cereal foods for a healthy diet?
inferredcites →https://doi.org/10.1016/j.jcs.2016.02.015openalex-snapshot
Optimization of textural properties of noodles with soluble fiber, dough mixing time and different water levels
inferredcites →https://doi.org/10.1016/j.jcs.2016.05.021openalex-snapshot
Preparation and chemical characterisation of glutenin macropolymer (GMP) gel
inferredcites →https://doi.org/10.1016/j.jcs.2017.02.001openalex-snapshot
Dehydration of gluten matrix as a result of dietary fibre addition – A study on model flour with application of FT-IR spectroscopy
inferredcites →https://doi.org/10.1016/j.lwt.2018.12.004openalex-snapshot
Microbial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread
inferredcites →https://doi.org/10.1016/j.meatsci.2006.05.019openalex-snapshot
Technical note: A simplified procedure for myofibril hydrophobicity determination
inferredcites →https://doi.org/10.1039/c8fo01810copenalex-snapshot
The thermal stability, structural changeability, and aggregability of glutenin and gliadin proteins induced by wheat bran dietary fiber
inferredcites →https://doi.org/10.1080/10408398.2021.1913399openalex-snapshot
Wheat bran, as the resource of dietary fiber: a review
inferredcites →https://doi.org/10.1094/cchem.2004.81.1.87openalex-snapshot
Degradation of HMW Glutenins During Wheat Sourdough Fermentations
inferredcites →https://doi.org/10.1111/ijfs.14781openalex-snapshot
Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality
inferredcites →https://doi.org/10.1111/ijfs.15202openalex-snapshot
Effect of different milling mechanical forces on the structures and properties of wheat flour
inferredcites →https://doi.org/10.1111/ijfs.15327openalex-snapshot
Biochemical properties of type I sourdough affected by wheat bran dietary fibre during fermentation
inferredcites →https://doi.org/10.1111/j.1745-4603.2011.00329.xopenalex-snapshot
EFFECT OF WHEAT AND OAT BRANS ON THE DOUGH RHEOLOGICAL AND QUALITY CHARACTERISTICS OF INSTANT VERMICELLI
inferredcites →https://doi.org/10.1111/jfpe.13619openalex-snapshot
Physical modifications of wheat gluten protein: An extensive review
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Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria
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