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Effects of α-, β-, γ- and ω-Gliadins on the Dough Mixing Properties of Wheat Flour

✍ Scribed by R.J. Fido; F. Békés; P.W. Gras; A.S. Tatham

Book ID
115622849
Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
477 KB
Volume
26
Category
Article
ISSN
0733-5210

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✍ F. P. Mamaril; Y. Pomeranz 📂 Article 📅 1966 🏛 John Wiley and Sons 🌐 English ⚖ 756 KB

Proteins dispersible in 3~-urea increased from about 65 to 85 % during mixing of dough in Farinograph. The increase was positively correlated with length of mixing. Protein dispersibility was highest in doughs mixed with five-fold excess potassium iodate, and was lowest in flours. Intermediate amou