A new apparatus for the evaluation of rheological properties of wheat gluten
2000
Chang,Y.K. | Ferrari,M.C.
In bread making the wheat dough undergoes some degree of deformation in each step of the process.It is generally accepted that the baking properties of wheat flour dough are mainly due to the viscoelasticity of the gluten protein.Measurement of the rheological properties of dough gives valuable information concerning the quality of the wheat flour, the machining properties of the dough and the textural characteristics of the finished products.This technique uses a new apparatus (wheat gluten quality analyser-WGQA, Chang,1994) especially developed to evaluate the rheological properties of gluten by measuring the following parameters: resistance to extension (newton), extensibility (mm) and energy (joule).
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