DOUGH FORMING PROPERTIES

被引：7

作者：

HOSENEY, RC

机构：

[1] Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1979年 / 56卷 / 01期

关键词：

D O I：

10.1007/BF02671788

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Although much has been learned about the gluten protein complex in the past 50 years, we still do not know why gluten proteins form a dough. We are left pointing out how gluten differs from other proteins, and offering a few tentative hypotheses. © 1979 The American Oil Chemists' Society.

引用

页码：A78 / A81

页数：4

共 13 条

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[2]

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[3]

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[4]

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[5]

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[6]

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[7]

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TAYLOR, NW ;

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ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1959, 84 (02) :363-376

[9]

Kasarda D.D., 1976, ADV CEREAL SCI TECHN

[10]

KASARDA DD, WHEAT CHEM TECHNOLOG

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