Stress relaxation behavior of wheat dough, gluten, and gluten protein fractions

Cereal Chemistry

Volumn 80, Issue 3, 2003, Pages 333-338

  Li, W ^a   Dobraszczyk, B J ^a   Schofield, J D ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

RELAXATION TIME; STRESS RELAXATION;

GLUTEN PROTEIN; MOLECULAR SIZE; MOLECULAR SIZE DISTRIBUTION; NETWORK STRUCTURES; PHYSICAL CROSS-LINKS; PROTEIN FRACTIONS; RELAXATION BEHAVIORS; RELAXATION SPECTRUM; STRESS RELAXATION BEHAVIOR; WHEAT DOUGH;

PROTEINS;

ACETIC ACID; GLIADIN; GLUTEN; GLUTENIN; POLYMER; PROTEIN;

ARTICLE; BREAD; CONTROLLED STUDY; DOUGH; FLOW KINETICS; GEL; MOLECULAR SIZE; MOLECULAR WEIGHT; NONHUMAN; PROTEIN INTERACTION; PROTEIN STRUCTURE; STRESS; VISCOELASTICITY; WHEAT;

TRITICUM AESTIVUM;

EID: 0037646065     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.3.333     Document Type: Article

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