Article ID Journal Published Year Pages File Type
6405413 LWT - Food Science and Technology 2012 8 Pages PDF
Abstract
► Three glutens from commercial flours of distinct protein profile were employed. ► Addition of gluten to the weakest flour resulted in an improvement of quality. ► The middle quality flour tended to improve with the gluten of the strongest flour. ► Changes in dough rheology and breadmaking depended on each gluten-flour mixture.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Effect of glutens of different quality on dough characteristics and breadmaking performance
Authors
, , , ,