文章基本信息

标题：Effect of the dough mixing process on the quality of wheat and buckwheat proteins
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作者：Marcela Sluková ; Julie Levková ; Alena Michalcová 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2017
卷号：35
期号：6
页码：522-531
DOI：10.17221/220/2017-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：The changes in the structure of cereal proteins during the mixing of flour into dough was described and evaluated. Wheat gliadins and glutenins (gluten proteins) have unique physical properties and play an important role in breadmaking. The effect of mixing time on the formation and the structure of the gluten network was determined using scanning electron microscopy (SEM). Buckwheat flour (gluten-free) was used to compare the development of structure during the mixing process.
关键词：dough microstructure; farinograph; gluten; kneading; gluten; SEM