A Study on the Relationship Between Rheological Properties of Wheat Flour, Gluten Structure, and Dumpling Wrapper Quality

Fifty different kinds of wheat from 10 provinces in China were chosen as samples to be milled into flour. Dumpling wrappers were made from the flour and their texture qualities and rheological properties, disulfide content, sulfhydryl content, and gluten secondary structure were determined. The web...

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Veröffentlicht in:	International journal of food properties 2016-07, Vol.19 (7), p.1566-1582
Hauptverfasser:	Li, Xueqin, Lv, Yingguo, Chen, Ying, Chen, Jie
Format:	Artikel
Sprache:	eng
Schlagworte:	Dumpling wrapper Flour Gluten Gluten structure Quality Rheological properties Rheology Scanning electron microscopy Wheat
Online-Zugang:	Volltext
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