Analysis and correlation studies on gluten quantity and quality during production

• Main Authors: Abang Zaidel, Dayang Norulfairuz, Chin, Nyuk L. J., Yusof, Yushaizad A. M., Abdul Rahman, R. N. Z. A.
• Format: Article
• Published: Asian Network for Scientific Information 2009
• Subjects: TP Chemical technology
• Online Access: http://eprints.utm.my/id/eprint/12998/; http://dx.doi.org/10.3923/jas.2009.1686.1694

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...