The Role of Gluten Elasticity in the Baking Quality of Wheat
نویسنده
چکیده
"Elasticity" in bakery is a sensory perception that is felt when the dough is rapidly stretched and released. Elasticity is good when the dough contracts rapidly to approximately its original shape. In another test the baker tries to stretch the dough into a thin membrane (Fig. 82). The formation of membranes with no fissures is attributed to good gluten quality 14 The Role of Gluten Elasticity in the Baking Quality of Wheat
منابع مشابه
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