Stretching characteristics of gluten washed from air‐classified fractions of english and manitoba wheat flours
- 1 September 1964
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 15 (9) , 625-629
- https://doi.org/10.1002/jsfa.2740150909
Abstract
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 ‘Research’ extensometer have been found for starch‐gluten doughs.Variations in the Resistance‐Extensibility relationship of the unyeasted doughs together with the results of extensometer tests made on fermented starch‐gluten doughs suggests that gluten from different flour fractions varies in its state of oxidation rather than in strength.Keywords
This publication has 2 references indexed in Scilit:
- The separation of flour into fractions of different protein contents by means of air classificationJournal of Biochemical and Microbiological Technology and Engineering, 1959
- A Case of von Recklinghausen's DiseaseThe British Journal of Radiology, 1950