Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 24, Issue 2, Pages 74-81Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2011.10.008
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While numerous approaches have been taken in developing gluten-free technologies, an alternative scheme for producing high quality, leavened products is through the viscoelastic properties generated in appropriately treated maize zein or other non-gluten cereal-based systems. This functional change is believed to be the result of developing fibrous, beta-sheet-rich protein networks; however, current understanding of the physicochemical properties of these viscoelastic polymers is limited. This paper aims to present a mechanistic framework for approaching this system by highlighting structure/function relationships in wheat gluten, zein's aggregative behavior, efforts to improve zein-starch dough functionality, and potential areas of interest moving forward.
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