Correlation of glutenin macropolymer with viscoelastic properties during dough mixing

Journal of Cereal Science

Volumn 45, Issue 2, 2007, Pages 128-133

  Wang, Jin shui ^a,b   Zhao, Mou ming ^a   Zhao, Qiang zhong ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b HENAN UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Glutenin macropolymer (GMP); HMW LMW GS ratio; Mixing; Viscoelastic property; Wheat dough

Indexed keywords

TRITICUM AESTIVUM;

EID: 33846634196     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2006.07.006     Document Type: Article

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