A comparison of methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality

International Journal of Food Science and Technology

Volumn 47, Issue 12, 2012, Pages 2561-2573

  Abuhammad, Wesam A ^a   Elias, Elias M ^a   Manthey, Frank A ^a   Alamri, Mohammed S ^b   Mergoum, Mohamed ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b KING SAUD UNIVERSITY   (Saudi Arabia)

Author keywords

Alveograph; Cooking quality; Dough strength; Farinograph; Gluten index; Gluten strength; Glutograph; Mixograph; Sodium dodecyl sulfate microsedimentation

Indexed keywords

ALVEOGRAPH; COOKING QUALITY; DOUGH STRENGTH; FARINOGRAPHS; GLUTEN INDEX; GLUTEN STRENGTH; GLUTOGRAPH; MIXOGRAPH; SODIUM DODECYL SULFATE;

SODIUM; SODIUM SULFATE;

RHEOLOGY;

SEMOLINA; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 84869088905     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03135.x     Document Type: Article

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