Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties

Food Hydrocolloids

Volumn 33, Issue 2, 2013, Pages 342-348

  Singh, Sandeep ^a   Singh, Narpinder ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Dough; Gluten; Rheology; SDS unextractable polymeric protein (UPP); Wheat

Indexed keywords

ELASTICITY; PRINCIPAL COMPONENT ANALYSIS;

DOUGH; DOUGH RHEOLOGY; DYNAMIC RHEOLOGY; FARINOGRAPHS; GLUTEN; PROTEIN CONTENTS; PROTEIN FRACTIONS; SDS-UNEXTRACTABLE POLYMERIC PROTEIN; WHEAT; WHEAT VARIETIES;

PROTEINS;

EID: 84877801935     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.04.007     Document Type: Article

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