The use of different protein sources in cereal products does not only aim to enrich them with proteins, but also improve their quality, especially concerning the lysine content, limiting amino acid wheat flour. As an alternative enrichment, isolates become viable because they provide content and quality. However, that addition flour greatly affects its rheological properties. Thus, objective th...

Digestibility is the most important nutritional functionality of starchy foods. Unfortunately, in Indonesia, this has not been extensively studied due to relatively challenging methods involving enzymes. This research aims determine optimal pH and enzyme ratio α-amylase (AA) glucoamylase (GA) for starch hydrolysis tests apply them characterize steamed, baked, fried wheat doughs. For optimizatio...

Oleuropein (OP) is a polyphenol present in drupes and leaves of olive tree with health benefits and, as antioxidant, potentiality to alter gluten functionality. Effects OP inclusion wheat flour (0.01% 0.02% on weight basis) dough rheology breadmaking performance, bread features were investigated. Farinograph, uniaxial extension shear rheometry (oscillatory creep-recovery) applied. Doughs contai...

The formation of the large protein structure known as "gluten" during dough-mixing and bread-making processes is extremely complex. It has been established that a specific subset of the proteins comprising gluten, the glutenin subunits, directly affects dough formation and breadmaking quality. Glutenin subunits have no definitive structural differences that can be directly correlated to their a...

Effect of dairy proteins on gluten-free dough behavior, and nutritional and technological properties of gluten-free bread was evaluated. Experimental doughs, containing dairy powders, showed low consistency. Obtained gluten-free breads were rich in proteins, and, regarding the energy value delivered by proteins, they could be considered as a source of proteins or high in proteins. Applied dairy...

Acetic acid-soluble and insoluble proteins were isolated from doughs mixed in the presence of N-ethylmaleimide (NEMI). Reducedpyridylethylated acetic acid-insoluble protein (AF) and reducedpyridylethylated acetic acid-soluble protein (BF) were sequentially fractionated into an acetic acid-insoluble fraction (F-0), an acidic 70% ethanol-insoluble fraction (F-I), a neutral 70% ethanol-insoluble f...