Effects of dough mixing on gluten proteins
The gluten proteins, gliadin and glutenin, are mainly responsible for the viscoelastic properties unique to wheat flour dough. This study was undertaken to evaluate the changes occurring to the gluten proteins during dough mixing and to examine how these proteins, related to breadmaking quality, par...
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| Language: | en_US |
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2007
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| Online Access: | http://hdl.handle.net/1993/2209 |