Development of gluten extensibility measurement using tensile test

• Main Authors: Abang Zaidel, Dayang Norulfairuz, Chin, Nyuk Ling, Abdul Rahman, Russly, Karim, Roselina
• Format: Article
• Language: English
• Published: Universiti Putra Malaysia Press 2008
• Online Access: http://psasir.upm.edu.my/id/eprint/40539/1/Development%20of%20Gluten%20Extensibility%20Measurement%20Using%20Tensile%20Test.pdf; http://psasir.upm.edu.my/id/eprint/40539/; http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JST%20Vol.%2016%20%281%29%20Jan.%202008/09%20Page%2049-59.pdf

Gluten is a viscoelastic mass obtained from washing wheat flour dough. A simple set-up of tensile test was built to determine gluten extensibility, which is one of the most common measurements used in determining the quality of gluten. The main problem encountered in performing gluten and dough exte...