Summary
The protein compositional factors determining extensograph maximum resistance (Rmax) and extensibility (Ext) of wheat flour dough were investigated using size-exclusion HPLC. In a study of a set of 158 wheat samples, Rmax correlated best with a fraction of the polymeric protein above a critical molecular weight estimated to be about 250,000. Ext showed highest correlation with the total flour polymeric protein. Some guidelines for manipulating these two extensograph parameters are proposed.
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© 1998 Springer-Verlag Berlin Heidelberg
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Macritchie, F. (1998). Protein Composition and Physical Properties of Wheat Flour Doughs. In: Guéguen, J., Popineau, Y. (eds) Plant Proteins from European Crops. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-03720-1_19
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DOI: https://doi.org/10.1007/978-3-662-03720-1_19
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-662-03722-5
Online ISBN: 978-3-662-03720-1
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