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Gluten production: rheological characterisation and modelling

Abang Zaidel, Dayang Norulfairuz and Muhamad, Ida Idayu and Khairuddin, Nozieana (2007) Gluten production: rheological characterisation and modelling. In: Special Topics In Bioprocess Engineering Volume II. Penerbit UTM, Johor, pp. 73-101. ISBN 978-983-52-0600-9

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Abstract

Extensibility of gluten involves the deformation of protein cross-links in the gluten. Belton (1999) suggested that the gluten network deformed upon stretching and then pulled apart by the trains as illustrated in Figure 1. The loops are being deformed and flattened by large extension.The extensibility of gluten is measured by performing the tensile test. The description of tensile test is covered by reviewing the past and current use in food analysis especially in gluten quality measurement.

Item Type:Book Section
Subjects:Q Science > QD Chemistry
Divisions:Chemical and Natural Resources Engineering (Formerly known)
ID Code:13481
Deposited By: Liza Porijo
Deposited On:08 Aug 2011 09:55
Last Modified:08 Aug 2011 09:55

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