Effect of the dough mixing process on the quality of wheat and buckwheat proteins

Marcela Sluková, Julie Levková, Alena Michalcová, Šárka Horáčková and Pavel Skřivan
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Marcela Sluková: Department of Carbohydrates and Cereals,
Julie Levková: Department of Carbohydrates and Cereals,
Alena Michalcová: Department of Metals and Corrosion Engineering and
Pavel Skřivan: Department of Carbohydrates and Cereals,

Czech Journal of Food Sciences, 2017, vol. 35, issue 6, 522-531

Abstract: 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.

Keywords: dough microstructure; farinograph; gluten; kneading; SEM (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:35:y:2017:i:6:id:220-2017-cjfs

DOI: 10.17221/220/2017-CJFS

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