January 1978
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12 Reads
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54 Citations
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Publications (1)
Citations (1)
... The gluten matrix is a major determinant of the important rheological characteristics of dough such as elasticity, extensibility, resistance to stretch, mixing tolerance and gas holding ability. Consequently, dilution or removal of wheat gluten proteins during supplementation and/or substitution at higher amounts in the dough system impairs proper dough development capacity during kneading, leavening and baking (Dubois, 1978). Poorer gluten hydration during mixing due to ability of the fiber components to bind water (Lai et al., 1989) and physical disruption of the starch-gluten matrix by the bran components in whole meal flours result in lower bread volumes (Gan et al., 1992). ...
Reference:
TEF SEED SYSTEMS
- Citing Article
January 1978