Protein quality and quantity: A rheological assessment of their relative importance in breadmaking

Autor:	J. B. M. Coppock, T. Webb, P. W. Heaps
Rok vydání:	2007
Předmět:	chemistry.chemical_classification chemistry Rheology media_common.quotation_subject Quality (business) Food science Gluten Protein quality Industrial and Manufacturing Engineering Food Science media_common Mathematics
Zdroj:	International Journal of Food Science & Technology. 6:47-62
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1971.tb01592.x
Popis:	Summary It is suggested that the terms ‘strong’and ‘weak’derived from bakery experience may not always be directly applicable to the quality of gluten present in such flours, and may be more related to gluten quantity than hitherto believed. It is clearly demonstrated in this work that the quality of glutens derived from ‘strong’and ‘weak’flours may be similar, although the glutens may be present in dissimilar quantity. There are, of course, certain flours which have poor glutens but until these are detected by precise rheological measurements, it is wrong to assume that the empirical rule ‘weak flour means poor gluten quality’holds true.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a782597511dabd54b9a873458582e841 https://doi.org/10.1111/j.1365-2621.1971.tb01592.x Zobrazit plný text záznamu Plný text