A Study on the Relationship Between Rheological Properties of Wheat Flour, Gluten Structure, and Dumpling Wrapper Quality
Author:
Funder
National Natural Science Foundation of China
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2014.951894
Reference31 articles.
1. Molecular Basis of Processing Wheat Gluten toward Biobased Materials
2. Dynamic rheological properties of wheat flour dough and proteins
3. Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures
4. Small angle X-ray scattering of wheat seed-storage proteins: α-, γ- and ω-gliadins and the high molecular weight (HMW) subunits of glutenin
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