Effect of glutens of different quality on dough characteristics and breadmaking performance

LWT

Volumn 46, Issue 1, 2012, Pages 224-231

  Marchetti, Lucas ^a   Cardós, Miguel ^b,c   Campaña, Leda ^b   Ferrero, Cristina ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b S A Molino Campodónico Ltda   (Argentina)

^c FACULTAD DE CIENCIAS AGRARIAS Y FORESTALES   (Argentina)

Author keywords

Breadmaking; Dough; Gluten quality; Rheology; Wheat flour

Indexed keywords

ELASTICITY; PROTEINS; RHEOLOGY; TEXTURES;

DOUGH; DOUGH CHARACTERISTICS; GLUTENIN; INFERIOR QUALITY; PROTEIN CONTENTS; PROTEIN PROFILES; SDS PAGE; WHEAT FLOURS;

BREADMAKING;

TRITICUM AESTIVUM;

EID: 83955161662     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.10.002     Document Type: Article

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