Gluten Aggregation Behavior in High-Shear-Based GlutoPeak Test: Impact of Flour Water Absorption and Strength
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DOI: 10.1094/cchem-05-17-0084-r
Abstract: Gluten aggregation behaviors of wheat flour were evaluated using a high-shear-based method with the GlutoPeak instrument and related to flour functional properties. GlutoPeak peak time (PT) and peak area (PA) were positively associated with gluten… read more here.
Keywords: absorption; strength; shear based; gluten strength ... See more keywords