Title: Polymerization reactions of wheat gluten: the pretzel case
Authors: Rombouts, Ine ×
Lagrain, Bert
Brijs, Kristof
Delcour, Jan #
Issue Date: Sep-2012
Publisher: American Association of Cereal Chemists
Series Title: Cereal Foods World vol:57 issue:5 pages:203-208
Abstract: Network formation of wheat gluten proteins (containing monomeric gliadin and polymeric glutenin) is
essential for many wheat-based food products. The mechanisms of protein polymerization depend on
processing conditions. Gluten disulfide (SS) cross-linking determines the end-product quality of many, if not
all, wheat-based food products. Non-SS cross-links can be derived from dehydro amino acids after β-
elimination of cystine upon heating under alkaline conditions. In addition, isopeptide bonds can be induced
during heating at neutral pH and under dry conditions, and Maillard cross-links can be formed when reducing
sugars are heated in the presence of primary amino groups. The production of hard pretzels involves a heat and
alkaline dip treatment followed by baking and drying to a final moisture content of 2%. This process induces
formation of SS, dehydroalanine-derived, and Maillard-derived cross-links.
ISSN: 0146-6283
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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