Characterization of sonicated gluten protein and subsequent rheological properties of model dough and noodles.

Zehang GuoHongxin ZhangKewei ChenZhirong WangGuang-Jing Chen Bing Yang Jianquan Kan

Published in: Journal of the science of food and agriculture (2022)

The present study clarified the impact of frequency on the properties of gluten and model dough. The best frequency for modification of gluten was 40 kHz. Collectively, these findings suggest that ultrasonic technology has the potential for use in modifying wheat gluten and commercial noodle processing. © 2022 Society of Chemical Industry.

Keyphrases

celiac disease
irritable bowel syndrome
high frequency
small molecule
binding protein