IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v35y2017i6id220-2017-cjfs.html
   My bibliography  Save this article

Effect of the dough mixing process on the quality of wheat and buckwheat proteins

Author

Listed:
  • Marcela Sluková

    (Department of Carbohydrates and Cereals,)

  • Julie Levková

    (Department of Carbohydrates and Cereals,)

  • Alena Michalcová

    (Department of Metals and Corrosion Engineering and)

  • Šárka Horáčková
  • Pavel Skřivan

    (Department of Carbohydrates and Cereals,)

Abstract

The changes in the structure of cereal proteins during the mixing of flour into dough was described and evaluated. Wheat gliadins and glutenins (gluten proteins) have unique physical properties and play an important role in breadmaking. The effect of mixing time on the formation and the structure of the gluten network was determined using scanning electron microscopy (SEM). Buckwheat flour (gluten-free) was used to compare the development of structure during the mixing process.

Suggested Citation

  • Marcela Sluková & Julie Levková & Alena Michalcová & Šárka Horáčková & Pavel Skřivan, 2017. "Effect of the dough mixing process on the quality of wheat and buckwheat proteins," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(6), pages 522-531.
    • Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:6:id:220-2017-cjfs
    DOI: 10.17221/220/2017-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/220/2017-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/220/2017-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/220/2017-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:35:y:2017:i:6:id:220-2017-cjfs. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.