Image analysis of dough development: Impact of mixing parameters and wheat cultivar on the gluten phase distribution
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- 作者：Adriaan Van der Mijnsbruggea ; b ; Frederic Augera ; c ; Sofie Frederixa ; Marie-Helene Morelb ; morel@supagro.inra.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Wheat flour ; Dough mixing ; Gluten agglomeration ; Gluten-starch separation ; Image analysis
- 刊名：Journal of Food Engineering
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：171
- 期：Complete
- 页码：102-110
- 全文大小：1856 K
文摘
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Protein phase distribution during mixing was studied by macroscopic image analysis.
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The wheat cultivar has a major impact on the size of gluten agglomerates.
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Cumulative deformation by mixing impacts the developed gluten network morphology.