Effect of wheat bran on gluten network formation as studied through dough development, dough rheology and bread microstructure
Doctor of Philosophy === Department of Grain Science and Industry === Hulya Dogan === Jon M. Faubion === The overall hypothesis underlying this study is that the nature and extent of bran interactions with the gluten protein matrix play a dominant role in both 'in-process' dough and final...
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Language: | en_US |
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Kansas State University
2017
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Online Access: | http://hdl.handle.net/2097/35570 |