Relevant bibliographies by topics / Physical properties of gluten

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Physical properties of gluten'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Physical properties of gluten"

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Yang, Tao, Pei Wang, Qin Zhou, et al. "Effects of Different Gluten Proteins on Starch’s Structural and Physicochemical Properties during Heating and Their Molecular Interactions." International Journal of Molecular Sciences 23, no. 15 (2022): 8523. http://dx.doi.org/10.3390/ijms23158523.

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Starch–gluten interactions are affected by biopolymer type and processing. However, the differentiation mechanisms for gluten–starch interactions during heating have not been illuminated. The effects of glutens from two different wheat flours (a weak-gluten (Yangmai 22, Y22) and a medium-strong gluten (Yangmai 16, Y16)) on starch’s (S) structural and physicochemical properties during heating and their molecular interactions were investigated in this study. The results showed that gluten hindered the gelatinization and swelling of starch during heating when temperature was below 75 °C, due to c
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Liu, Sean X., Diejun Chen, George E. Inglett, and Jingyuan Xu. "The Effect of Thermo-Mechanical Processing on Physical Properties of Processed Amaranth and Oat Bran Composites." Journal of Food Research 6, no. 2 (2017): 82. http://dx.doi.org/10.5539/jfr.v6n2p82.

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Amaranth-oat composites were developed using gluten free amaranth flour containing essential amino acids and minerals with oat products containing β-glucan, known for lowering blood cholesterol. Amaranth flour and oat bran concentrate (OBC) composites (1:4) were processed using different technologies, including dry mixing, baking, steaming, cold wet blending, and high speed homogenizing (Polytron PT6000) with cold water or hot water. The results showed that water holding capacities, pasting, and rheological properties were dramatically increased by wet blending, Polytron with cold water, and P
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Melito, Helen, and Brian E. Farkas. "Physical Properties of Gluten-Free Donuts." Journal of Food Quality 36, no. 1 (2012): 32–40. http://dx.doi.org/10.1111/jfq.12008.

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Karp, Sabina, Jarosław Wyrwisz, Marcin Andrzej Kurek та Agnieszka Wierzbicka. "The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake". Food Science and Technology International 25, № 7 (2019): 618–29. http://dx.doi.org/10.1177/1082013219856784.

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The biggest challenge in the production of gluten-free baked products is creating a structure without gluten while maintaining physicochemical and sensory properties. The aim of this study was to evaluate the possibility of applying oat β-glucan as the thickening and structure-making agent instead of xanthan (control sample), due to its pro-health technological properties, in yeast-leavened gluten-free cake. Thus, high-in-β-glucan oat fibre powder was incorporated into cake formulations as 5, 10, 15 and 20% replacement of rice or corn flour. The complex analysis of physicochemical and sensory
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Yıldız, G., and BilgiçliN. "Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş." Czech Journal of Food Sciences 30, No. 6 (2012): 534–40. http://dx.doi.org/10.17221/10/2012-cjfs.

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The whole buckwheat flour (WBF) was used in Turkish flat bread, lavaş, up to 30% level without gluten, and up to 40% level with gluten and sodium stearoyl-2-lactylate (SSL) additions. Some physical, chemical, and sensory properties of lavaş bread samples were determined. While ash, crude fiber, phytic acid (PA), Fe, K, Mg, and P contents of lavaş breads increased with WBF addition, gluten supplementation caused an increase especially in protein and Ca contents. Leavening process decreased PA contents in the breads compared to raw material, but WBF substitution increased PA contents up to 729 m
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Rostamian, Mohammad, Jafar M. Milani, and Gisoo Maleki. "Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour." International Journal of Food Engineering 10, no. 3 (2014): 467–72. http://dx.doi.org/10.1515/ijfe-2013-0004.

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Abstract The quality of gluten-free bread made using chickpea flour and corn flour at different proportions, together with 3% (w/w) hydroxypropyl methylcellulose (HPMC) was studied. For this purpose, physical properties, crumb firmness, and micro-structure were determined. The results of these tests showed that gluten-free bread quality had been significantly improved as the concentration of chickpea flour increased. Based on the results of all performed experiments, it was concluded that the formulation containing 20% corn flour and 80% chickpea flour had the greatest effect on improving qual
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Różyło, Renata, Dariusz Dziki, Urszula Gawlik-Dziki, Beata Biernacka, Monika Wójcik, and Alicja Ziemichód. "Physical and antioxidant properties of gluten-free bread enriched with carob fibre." International Agrophysics 31, no. 3 (2017): 411–18. http://dx.doi.org/10.1515/intag-2016-0060.

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AbstractThere are no reports of addition of carob fibre to gluten-free bread, as only carob germ flour was used. The research task was to determine what level of carob fibre can be used and how it influences the physical and sensorial properties of gluten-free bread. Especially, the knowledge of the antioxidant properties of such bread is very valuable. The gluten-free bread from rice, corn, and buckwheat flour (35:35:30%) was prepared after mixing (5 min), proofing (40 min, 30°C), and baking (45-50 min, 230°C) of dough. Carob fibre was added in the amounts of 1, 2, 3, 4, and 5% of the total f
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Öncel, Başak, Hüsne Konur, and Mehmet Sertaç Özer. "Effect of Hydrocolloids on Physical, Textural and Sensory Properties of Gluten-Free Bread Produced Using Home-Type Machine." Karadeniz Fen Bilimleri Dergisi 15, no. 1 (2025): 24–40. https://doi.org/10.31466/kfbd.1429775.

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This study aimed to examine the effect of different hydrocolloid types and combinations on the properties of gluten-free bread made using household type bread machine. In this content, four different hydrocolloids, xanthan gum (XG), hydroxypropyl methylcellulose (HPMC), carboxymethyl cellulose (CMC), and methylcellulose (MC), were used at concentrations of 3% and 5% to evaluate the moisture, baking loss, specific volume, color, texture, and sensory properties of gluten-free bread. Additionally, the quality attributes of gluten-free bread made with hydrocolloids were compared with the control b
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Melnyk, John P., Jens Dreisoerner, Massimo F. Marcone, and Koushik Seetharaman. "Using the Gluten Peak Tester as a tool to measure physical properties of gluten." Journal of Cereal Science 56, no. 3 (2012): 561–67. http://dx.doi.org/10.1016/j.jcs.2012.07.015.

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Valerii, Mykhaylov, Samokhvalova Olga, Kucheruk Zinoviya, et al. "STUDY OF MICROBIAL POLYSACCHARIDES' IMPACT ON ORGANOLEPTIC AND PHYSICAL-CHEMICAL PARAMETERS OF PROTEIN-FREE AND GLUTEN-FREE FLOURY PRODUCTS." EUREKA: Life Sciences 6 (September 30, 2019): 37–43. https://doi.org/10.21303/2504-5695.2019.001067.

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The aim of the study is to investigate the influence of microbial polysaccharides (MPS): xampan, enposan and gellan on quality parameters of protein-free and gluten-free floury products that will widen the assortment of stiffeners of the microbial origin in technologies of gluten-free products. The formation of the required quality indicators of gluten-free dietary bakery and floury confectionery, which should be made without wheat flour, is difficult due to the lack of gluten. The search for effective structure-forming agents in place of gluten proteins is ongoing. Properties of microbial pol
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Dissertations / Theses on the topic "Physical properties of gluten"

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Khatkar, Bhupendar Singh. "Functional and dynamic rheological properties of wheat gluten." Thesis, University of Reading, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.319243.

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Marti, A. "PHYSICAL APPROACHES TO IMPROVE THE QUALITY OF GLUTEN-FREE PASTA." Doctoral thesis, Università degli Studi di Milano, 2010. http://hdl.handle.net/2434/154118.

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The production of gluten-free (GF) pasta characterized bygood cooking behaviour is a challenge, above all for celiac people with a tradition of wheat-based products. GF pasta cooking quality depends on creating a network that imparts firmness and consistency to the pasta as well askeeping starch inside that matrix during cooking. The aim of this PhD thesis was to investigate physical approaches for improving the cooking quality of GF pasta. Particular attention was focused on the macromolecular organization of rice starch according to different processing conditions and on the relationships
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Lekaveckas, Mindaugas. "Properties of quark gluon plasma at weak and strong coupling." Thesis, Massachusetts Institute of Technology, 2014. http://hdl.handle.net/1721.1/91391.

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Thesis: Ph. D., Massachusetts Institute of Technology, Department of Physics, 2014.<br>154<br>Cataloged from PDF version of thesis.<br>Includes bibliographical references (pages 225-241).<br>In this thesis properties of probe particle traveling through quark gluon plasma as created in heavy ion collisions are investigated. In the first part, probability distribution P(k1 ) is calculated for an energetic parton that propagates for a distance L through a weakly coupled medium without radiating to pick up transverse momentum k1. Results for P(k1 ) in weakly coupled quark gluon plasma are compared
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Scarnato, Lucilla <1984&gt. "Biotechnological Treatments of Gluten and Gluten-Free Flours to Improve Dough Texture Properties and Aroma Profiles of the Product." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2017. http://amsdottorato.unibo.it/7855/1/PhD%20thesis_Lucilla%20Scarnato%20online.pdf.

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This project is focused on the improvement of gluten and gluten-free bakery products using a new biotechnological process based on the combined use of a protein cross-linking enzyme, microbial transglutaminase from Streptoverticillum mobaraense and, a selected microbial consortium of lactic acid bacteria and yeasts (i. e. selected strains of Lactobacillus sanfrancisciensis and Candida milleri). The transglutaminase enzyme is studied for its ability to organize and create protein networks allowing an improvement of the structure and texture of the dough made from different flours. The microbia
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Wretfors, Christer. "Hemp fibre and reinforcements of wheat gluten plastics /." Alnarp : Dept. of Agriculture - Farming Systems, Technology and Product Quality, Swedish University of Agricultural Sciences, 2008. http://epsilon.slu.se/11236319.pdf.

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Bueso, Ucles Francisco Javier. "Antistaling properties of amylases, wheat gluten and CMC on corn tortilla." [College Station, Tex. : Texas A&M University, 2003. http://hdl.handle.net/1969.1/19.

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Thesis (Ph.D.)--Texas A&M University, 2003.<br>"Major Subject: Food Science and Technology" Title from author supplied metadata (record created on Jul. 18, 2005.) Vita. Abstract. Includes bibliographical references.
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Cho, Sung-Woo. "Aging and heat-sealing properties of films based on wheat gluten /." Stockholm : Kemi, Kungliga Tekniska högskolan, 2007. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-4489.

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Fradinho, Patrícia Catarina das Neves Bordalo Branco. "Gluten-free fresh pasta enriched with bioactive compounds." Doctoral thesis, ISA, 2020. http://hdl.handle.net/10400.5/21203.

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Doutoramento em Engenharia Alimentar / Instituto Superior de Agronomia. Universidade de Lisboa<br>Sustainability of the agri-food chain is on today’s agenda, whether through the use of industrial byproducts or the investigation of alternative sources of ingredients. The increasing number of individuals with gluten-related diseases, but also consumers following a gluten-free diet are the drivers for the continually growing number of gluten-free products launched in the market. However, in addition to their still limited commercial availability and high price compared to their wheat counter
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Tosi, Paola. "Modification of the functional properties of durum wheat gluten by genetic transformation." Thesis, University of Bristol, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.393088.

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Blixt, Eva-Maria. "The effect of ingredients on the properties of gluten- and wheat-free bread." Thesis, Manchester Metropolitan University, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.409194.

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Books on the topic "Physical properties of gluten"

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Fellstone, Diane S. Gluten: Properties, modifications and dietary intolerance. Nova Science Publishers, 2011.

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White, Mary Anne. Physical Properties of Materials. CRC Press, 2018. http://dx.doi.org/10.1201/9780429468261.

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Belfiore, Laurence A. Physical Properties of Macromolecules. John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470551592.

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Bonca, Janez, and Sergei Kruchinin, eds. Physical Properties of Nanosystems. Springer Netherlands, 2011. http://dx.doi.org/10.1007/978-94-007-0044-4.

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Stadnik, Zbigniew M., ed. Physical Properties of Quasicrystals. Springer Berlin Heidelberg, 1999. http://dx.doi.org/10.1007/978-3-642-58434-3.

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Krahne, Roman, Liberato Manna, Giovanni Morello, Albert Figuerola, Chandramohan George, and Sasanka Deka. Physical Properties of Nanorods. Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-36430-3.

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United States. Defense Logistics Agency., ed. Physical properties testing equipment. Dept. of Defense, Defense Logistics Agency, 1987.

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1928-, Holonyak Nick, and Stillman G. E, eds. Physical properties of semiconductors. Prentice Hall, 1989.

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Ignác, Capek, ed. Physical properties of polymers. Springer, 1995.

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Sergei, Kruchinin, and SpringerLink (Online service), eds. Physical Properties of Nanosystems. Springer Science+Business Media B.V., 2011.

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Book chapters on the topic "Physical properties of gluten"

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Aaliya, Basheer, Muhammed Navaf, and Kappat Valiyapeediyekkal Sunooj. "Dough Handling Properties of Gluten-Free Breads." In Gluten-free Bread Technology. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-73898-3_4.

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Lawson, Harry. "Physical Properties." In Food Oils and Fats. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4757-2351-9_4.

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Jackson, Darrell R., and Michael D. Richardson. "Physical Properties." In High-Frequency Seafloor Acoustics. Springer New York, 2007. http://dx.doi.org/10.1007/978-0-387-36945-7_4.

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Dietrich, R. V. "Physical Properties." In The Tourmaline Group. Springer US, 1985. http://dx.doi.org/10.1007/978-1-4684-8085-6_7.

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Dillard, David A. "Physical Properties." In Handbook of Adhesion Technology. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-55411-2_17.

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Adachi, Sadao. "Physical Properties." In Copper Zinc Tin Sulfide-Based Thin-Film Solar Cells. John Wiley & Sons Ltd, 2015. http://dx.doi.org/10.1002/9781118437865.ch7.

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Look, Dwight C., and Harry J. Sauer. "Physical Properties." In Engineering Thermodynamics. Springer Netherlands, 1988. http://dx.doi.org/10.1007/978-94-010-9316-3_2.

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Munz, Dietrich, and Theo Fett. "Physical Properties." In Ceramics. Springer Berlin Heidelberg, 1999. http://dx.doi.org/10.1007/978-3-642-58407-7_2.

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Reiser, P., G. G. Birch, and M. Mathlouthi. "Physical properties." In Sucrose. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2676-6_8.

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Mukherjee, Swapna. "Physical Properties." In Applied Mineralogy. Springer Netherlands, 2011. http://dx.doi.org/10.1007/978-94-007-1162-4_4.

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Conference papers on the topic "Physical properties of gluten"

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Grishmanovskii, Ilia, Taesoo Song, Olga Soloveva, Carsten Greiner, and Elena Bratkovskaya. "Transport properties of the strongly interacting quark-gluon plasma." In 42nd International Conference on High Energy Physics. Sissa Medialab, 2024. https://doi.org/10.22323/1.476.0544.

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Kwon, Oh-Jung, Raymond Van Roijen, Mark Hurley, et al. "Controlling Physical and Electrical Properties of Polysilicon." In 2025 36th Annual SEMI Advanced Semiconductor Manufacturing Conference (ASMC). IEEE, 2025. https://doi.org/10.1109/asmc64512.2025.11010355.

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Pan, Xiang, Malcolm Doering, Stela Hanbyeol Seo, and Takayuki Kanda. "Communicating Physical Properties Through Robot Object Manipulation." In 2025 20th ACM/IEEE International Conference on Human-Robot Interaction (HRI). IEEE, 2025. https://doi.org/10.1109/hri61500.2025.10973989.

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Zsivanovits, Gabor, and Biser Gechev. "Relaxation properties of bread doughs from gluten free and non-gluten free flour mixtures." In 10th Jubilee International Conference of the Balkan Physical Union. Author(s), 2019. http://dx.doi.org/10.1063/1.5091336.

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Iserliyska, Dida, Gabor Zsivanovits, Biser Gechev, et al. "Influence of different polysaccharides on rheological behavior and thermal properties of gluten free dough." In 10th Jubilee International Conference of the Balkan Physical Union. Author(s), 2019. http://dx.doi.org/10.1063/1.5091345.

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Comettant Rabanal, Raúl, Carlos Wanderlei Piler de Carvalho, JOSÉ LUIS RAMIREZ ASCHERI, Davy William Hidalgo Chávez, and Rogério Germani. "Physical, textural and structural properties of gluten-free breads made from extruded whole grain flours." In CBCP - Congresso On-line Brasileiro de Tecnologia de Cereais e Panificação. Even3, 2020. http://dx.doi.org/10.29327/cbcp2020.276119.

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Amalia, Adinda Ellena, Adiansyah Syarifuddin, and Jumriah Langkong. "Physical mechanical properties of carrageenan/gelatine based edible film with addition of canola oil and gluten." In 2ND INTERNATIONAL CONFERENCES ON SCIENCES AND MATHEMATICS (2ND ICSM). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0119367.

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Nikolic, Valentina, Slađana Žilic, Marijana Simic, Milica Radosavljevic, Milomir Filipovic, and Jelena Srdic. "QUALITY PARAMETERS AND POTENTIALS OF UTILIZATION OF DIFFERENT MAIZE HYBRIDS FOR FOOD AND FEED." In XXVI savetovanje o biotehnologiji sa međunarodnim učešćem. University of Kragujevac, Faculty of Agronomy, 2021. http://dx.doi.org/10.46793/sbt26.495n.

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Quality parameters of six maize hybrids created at the Maize Research Institute Zemun Polje were investigated in this study. Physical properties, kernel structure, and chemical composition of one yellow dent standard and five specialty maize hybrids of different grain color were analyzed. Whole-grain maize flour is naturally gluten-free which makes it suitable for persons suffering from celiac disease. Fiber, protein, and oil make maize grain an essential component for animal feed production. All maize hybrids showed favorable processing and nutritive characteristics which make them highly sui
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G. Santos, Fernanda, Camilly Fratelli Pereira, Natália Manzatti Machado Alencar, and Vanessa Dias Capriles. "MODELLING THE EFFECTS OF PSYLLIUM AND WATER ON DOUGH MIXOLAB® PARAMETERS, AND THEIR RELATIONSHIP WITH GLUTEN-FREE BREAD PHYSICAL PROPERTIES AND ACCEPTABILITY." In CBCP - Congresso On-line Brasileiro de Tecnologia de Cereais e Panificação. Even3, 2020. http://dx.doi.org/10.29327/cbcp2020.275317.

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Tabunșcic, Olga, Valentina Calmas, and Svetlana Fedorciucova. "Research on the development of recipes for noodles from non breadable chickpea flour for people with gluten intolerance." In 26th International Scientific Conference “Competitiveness and Innovation in the Knowledge Economy". Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/cike2022.02.

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In the Republic of Moldova, currently, there is an increasing trend in the number of people suffering from celiac disease (CD), one of the most common chronic digestive ailments. The existence of people affected by this disease implies the presence of gluten-free products on the market. Bread, cereals, and floury pasta that are produced from wheat flour are prohibited in this diet they must be replaced with products made from non bread flours, obtained from cereals whose proteins do not generate gluten. The purpose of the work: the development of recipes for noodles from non bread chickpea flo
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Reports on the topic "Physical properties of gluten"

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Anderson, Olin, and Gad Galili. Development of Assay Systems for Bioengineering Proteins that Affect Dough Quality and Wheat Utilization. United States Department of Agriculture, 1994. http://dx.doi.org/10.32747/1994.7568781.bard.

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The quality and utilization of wheat is largely dependent upon the exact physical/chemical properties of the doughs made from flour/water mixtures. Among the wheat seed components most correlated with dough visoelastic parameters are the high-molecular-weight (HMW) glutenin subunits whose disulfide cross-linked macropolymer is critical for dough functionality. We have used the tools of molecular biology, wheat transformation, heterologous expression of HMW-glutenin subunits in bacteria, and dough micro-mixing experiments to examine some of the molecular basis of HMW-glutenin functionality. In
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Poirier, M. R., P. R. Hansen, and S. D. Fink. F-Canyon Sludge Physical Properties. Office of Scientific and Technical Information (OSTI), 2005. http://dx.doi.org/10.2172/881428.

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Shankland, T. J., P. A. Johnson, and K. R. McCall. Physical properties and mantle dynamics. Office of Scientific and Technical Information (OSTI), 1997. http://dx.doi.org/10.2172/548613.

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Feng, Ye. Physical Properties of Intermetallic FE2VA1. Office of Scientific and Technical Information (OSTI), 2001. http://dx.doi.org/10.2172/795179.

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Banovic, Stephen W., Christopher N. McCowan, and William E. Luecke. Physical properties of structural steels. National Institute of Standards and Technology, 2005. http://dx.doi.org/10.6028/nist.ncstar.1-3e.

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Dallimore, S. R., and D. E. Patterson. Physical Properties of Stratigraphic Units. Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 1991. http://dx.doi.org/10.4095/132229.

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Berg, John C. Physical Properties of Hanford Transuranic Waste. Office of Scientific and Technical Information (OSTI), 2010. http://dx.doi.org/10.2172/1009835.

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Kojima, T., M. Yanagida, and K. Tanimoto. Physical properties of molten carbonate electrolyte. Office of Scientific and Technical Information (OSTI), 1996. http://dx.doi.org/10.2172/460246.

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Awschalom, David D. Physical Properties of Nanometer-Scale Magnets. Defense Technical Information Center, 1996. http://dx.doi.org/10.21236/ada308548.

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Daniel, W. E. Waste Feed Evaporation Physical Properties Modeling. Office of Scientific and Technical Information (OSTI), 2003. http://dx.doi.org/10.2172/813629.

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