The effect of mixing on glutenin particle properties: aggregation factors that affect gluten function in dough-Reference-Cited by-同舟云学术

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The effect of mixing on glutenin particle properties: aggregation factors that affect gluten function in dough

Published:2005-01 Issue:1 Volume:41 Page:69-83
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Don Clyde,Lichtendonk Wim J.,Plijter Johan J.,van Vliet Ton,Hamer Rob J.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference44 articles.

1. Microstructural studies of gluten and a hypothesis on dough formation;Amend;Food Structure,1991

2. The relation between the thiol and disulphide contents of dough and its rheological properties;Bloksma;Cereal Chemistry,1972

3. Rheology and chemistry of dough;Bloksma,1988

4. Interactions in wheat dough;Bushuk,1998

5. Rheological behaviour of undeveloped and developed wheat dough;Campos;Cereal Chemistry,1997

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