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FT-Raman spectroscopy, thermogravimetry and differential scanning calorimetry were used to study changes in structure of gluten proteins and their thermal properties influenced by four dietary fibre polysaccharides (microcrystalline cellulose, inulin, apple pectin and citrus pectin) during development of a model dough. The flour reconstituted from wheat starch and wheat gluten was mixed with the polysaccharides...
The effect of four dietary fibre polysaccharides (microcrystalline cellulose (MCC), inulin (IN), apple pectin (AP) and citrus pectin (CP)) on structure and thermal properties of gluten proteins in the gluten dough was studied with application of FT-Raman spectroscopy, thermogravimetry (TGA) and differential scanning calorimetry (DSC). The commercially available wheat gluten was mixed with the polysaccharides...
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