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
Full text not available from this repository.
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)|
|Deposited By:||Liza Porijo|
|Deposited On:||08 Aug 2011 09:55|
|Last Modified:||08 Aug 2011 09:55|
Repository Staff Only: item control page