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Functional Properties of Wheat Gliadins. I. Effects on Mixing Characteristics and Bread Making Quality

✍ Scribed by B.S. Khatkar; R.J. Fido; A.S. Tatham; J.D. Schofield

Book ID
112257229
Publisher
Elsevier Science
Year
2002
Tongue
English
Weight
205 KB
Volume
35
Category
Article
ISSN
0733-5210

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## Abstract Controlled stress rheometry differentiated glutens from the cultivars under study into β€˜extra‐strong’, strong and weak on the basis of their elastic and viscous moduli measured in the linear domain. The mechanical spectra of different glutens revealed no qualitative differences, but exh