Stretching characteristics of gluten washed from air-classified fractions of english and manitoba wheat flours
The rate of stretching under constant load of gluten washed from different air‐classified fractions of flour is greatest for gluten from a 35–63‐μ fraction and least for that from fractions containing particles less than 35 μ in size. Comparable differences in the resistance to stretching on a ‘Rese...
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| Veröffentlicht in: | Journal of the science of food and agriculture 1964-09, Vol.15 (9), p.625-629 |
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| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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