期刊名称：International Journal of Innovative Research in Science, Engineering and Technology
印刷版ISSN：2347-6710
电子版ISSN：2319-8753
出版年度：2017
卷号：6
期号：7
页码：13444
DOI：10.15680/IJIRSET.2017.0607204
出版社：S&S Publications
摘要：The consequences of addition of 1 % (w/w) glutenin of selected commercial wheat varieties, differing intheir quantitative and qualitative gluten profile, to the base flour were investigated. The study was accomplished byemploying an advanced 4 g bowl of MicrodoughLab (MDL). The elementary torque-time functions such as peakresistance,dough development time, dough stability, softening and energy at peak were observed with remarkabledifferences. Peak resistance, dough development time, stability and energy at peak were considerably increased withthe addition of glutenin of different varieties. In addition, toughening of dough was observed by the addition of gluteninof all the varieties. The strongest effects on dough rheology were noticed from glutenins of HI 977, followed by DBW16 and lastly HW 2004 in comparison to control.
