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On the relationship between gluten protein composition of wheat flours and large-deformation properties of their doughs

✍ Scribed by E.L. Sliwinski; P. Kolster; A. Prins; T.van Vliet

Book ID
113697557
Publisher
Elsevier Science
Year
2004
Tongue
English
Weight
318 KB
Volume
39
Category
Article
ISSN
0733-5210

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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