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A Role for Thiol and Disulphide Groups in Determining the Rheological Properties of Dough Made from Wheaten Flour

✍ Scribed by FRATER, R.; HIRD, F. J. R.; MOSS, H. J.; YATES, J. R.

Book ID
109608087
Publisher
Nature Publishing Group
Year
1960
Tongue
English
Weight
802 KB
Volume
186
Category
Article
ISSN
0028-0836

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## Abstract A method and an apparatus are described for determining the large deformation and rupture properties of wheat flour doughs in simple tension. Dough rings are submerged in a liquid of matching density to prevent the dough from deforming under its own weight and are stretched at constant