Gluten as a Standard of Wheat Flour Quality

Food Technology and Biotechnology

Volumn 39, Issue 4, 2001, Pages 353-361

  Ćurić, Duška ^a   Karlović, Damir ^a   Tušak, Dubravka ^a   Petrović, Biserka ^a   Dugum, Jelena ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Flour; Gluten index; Physical dough properties; Wheat

Indexed keywords

EID: 0035735116     PISSN: 13309862     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

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2. Official Methods of Analysis, Službeni list SFRJ 21, April (1973) 683-684.
3. Official Methods of Analysis, Službeni list SFRJ 74, December (1988) 1854-1887.
4. H. Perten, In: Wheat End Use Properties, H. Salovaara (Ed.), Proceedings of the ICC '89 Symposium, University of Helsinki, Dept. Food Chem. and Technol., Helsinki, Finland (1989) p. 411.
5. H. Perten, Cereal Foods World, 35 (1990) 401.
6. G. Schoggl, Report on the ICC ringtest with the Gluten Index Method. ICC Vienna, Austria, July (1990).
7. I. Grootenboer: Le Gluten Index: Report de Stage, L'Institut Technique des Cereales et des Fourrages, Paris, France (1989).
8. Gluten Index ICC Draft Standard No. 155, June (1992).
9. Wet gluten and Gluten Index, AACC Method 38-12 (1994).
10. J. T. McClave, P. G. Benson: Two samples: Estimation and Tests of Hypotheses. In: Statistics for Business and Economics, Dellen Publishing Company, San Francisco (1988) pp. 420-473.
11. C. Johnsson: Gluten Index, Comparison of Methods, Nordic Cereal Congress, Stockholm, Sweden, May (1990).