Gluten production: rheological characterisation and modelling
Extensibility of gluten involves the deformation of protein cross-links in the gluten. Belton (1999) suggested that the gluten network deformed upon stretching and then pulled apart by the trains as illustrated in Figure 1. The loops are being deformed and flattened by large extension.The extensi...
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| Main Authors: | , , |
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| Format: | Book Section |
| Published: |
Penerbit UTM
2007
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| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/13481/ |
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