Dough forming properties

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 1979 English Publisher:WileyJournal:Journal of the American Oil Chemists' Society, volume 56 (issn: 0003-021X, eissn: 1558-9331,

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Authors: R. C. Hoseney;

doi: 10.1007/bf02671788

Dough forming properties

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Abstract

AbstractAlthough 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.

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Kansas State University
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