Differential mixing action effects on functional properties and polymeric protein size distribution of wheat dough

Journal of Cereal Science

Volumn 47, Issue 1, 2008, Pages 41-51

  Haraszi, R ^a,b   Larroque, O R ^b   Butow, B J ^b   Gale, K R ^b   Bekes, F ^b  

^a UNIVERSITY OF WEST HUNGARY   (Hungary)

^b CSIRO   (Australia)

Author keywords

UPP; 2g Mixograph; Dough mixing; Micro Z arm mixer; Mixing action; Mixing requirement; Size exclusion HPLC; Wheat gluten proteins

Indexed keywords

TRITICUM AESTIVUM;

EID: 36148934873     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2007.01.007     Document Type: Article

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