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Dough rheology and statistical correlation
The influence on dough rheology and baking products of fiber,sprouted grains, soybean flour and statistical correlation
Engleski
63 b
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The physicochemical and rheological properties of flour differ significantly among wheat varieties which have far reaching effects on the end use quality of wheat. The rheological characteristics of flour vary between varieties. Actual quality of wheat is the summation of effects of soil, climate and seed stock on the wheat plant and kernel components. The wheat grains are milled into flour and used in different end use products. The quality of the end product depends upon quality of wheat grain. The wheat suitable for one particular use may have certain properties that are totally unsatisfactory for other use. Wheat flours from various classes and cultivars display great diversity in their functional properties. The variations in functional properties of a wheat cultivar are attributed largely to its gluten quality and quantity.
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