Details

Autor(en) / Beteiligte

• Sluková, Marcela
• Levková, Julie
• Michalcová, Alena
• Horáčková, Šárka
• Skřivan, Pavel

Titel

Effect of the dough mixing process on the quality of wheat and buckwheat proteins

Ist Teil von

• Czech Journal of Food Sciences, 2017-01, Vol.35 (6), p.522-531

Ort / Verlag

Prague: Czech Academy of Agricultural Sciences (CAAS)

Erscheinungsjahr

2017

Link zum Volltext

Quelle

Free E-Journal (出版社公開部分のみ）

Beschreibungen/Notizen

• The changes in the structure of cereal proteins during the mixing of flour into dough was described and evaluated. Wheat gliadins and glutenins (gluten proteins) have unique physical properties and play an important role in breadmaking. The effect of mixing time on the formation and the structure of the gluten network was determined using scanning electron microscopy (SEM). Buckwheat flour (gluten-free) was used to compare the development of structure during the mixing process.