Analysis and correlation studies on gluten quantity and quality during production
Three factors, mixing times (5-11 min), salt (2-8%) and water levels (61.4-65.4% for strong flour and 57.5-61.5% for weak flour) were investigated during dough mixing for the production of gluten in terms of its quantity and quality and its correlation. Quantity of gluten was measured by weighing th...
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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
Asian Network for Scientific Information
2009
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| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/12998/ http://dx.doi.org/10.3923/jas.2009.1686.1694 |
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