A parametric and microstructural study of the formation of gluten network in mixed flour-water batter

Journal of Cereal Science

Volumn 48, Issue 2, 2008, Pages 349-358

  Auger, Frederic ^a   Morel, Marie Helene ^b   Lefebvre, Jacques ^c   Dewilde, Muriel ^a   Redl, Andreas ^a  

^a Tate and Lyle Europe NV   (Belgium)

^b UMR IATE   (France)

^c INRA   (France)

Author keywords

Batter; Colloidal interactions; Gluten network; Mixing energy; Paste; Shear rate; Shear stress; Suspension; Viscosity

Indexed keywords

TRITICUM AESTIVUM;

EID: 49649098207     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2007.10.006     Document Type: Article

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