Effect of the dough mixing process on the quality of wheat and buckwheat proteins

Effect of the dough mixing process on the quality of wheat and buckwheat proteins

The changes in the structure of cereal proteins during the mixing of flour into dough was described and evaluated. Wheat gliadins and glutenins (gluten proteins) have unique physical properties and play an important role in breadmaking. The effect of mixing time on the formation and the structure of...

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Bibliographic Details
Main Authors: Marcela Sluková, Julie Levková, Alena Michalcová, Šárka Horáčková, Pavel Skřivan
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2017-12-01
Series:Czech Journal of Food Sciences
Subjects:
dough microstructure
farinograph
gluten
kneading
sem
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201706-0008_effect-of-the-dough-mixing-process-on-the-quality-of-wheat-and-buckwheat-proteins.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201706-0008_effect-of-the-dough-mixing-process-on-the-quality-of-wheat-and-buckwheat-proteins.php

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