Dough forming properties |
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Authors: | R C Hoseney |
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Affiliation: | (1) Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas |
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Abstract: | 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.
Contribution No. 955. Department of Grain Science and Industry, Kansas Agricultural Experiment Station, Manhattan, KS 66506. |
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