Statistical modelling of gluten production by varying mixing time, salt and water levels during dough mixing.

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Statistical modelling of gluten production by varying mixing time, salt and water levels during dough mixing.

Gluten is widely discussed in dough and breadmaking subjects but the focus has not been on the production of gluten itself for usage and application in the food industry. This paper presents some modelling studies of gluten production using response surface methodology (RSM) by varying three main fa...

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Bibliographic Details
Main Authors:	Abang Zaidel, Dayang Norulfairuz, Chin, Nyuk Ling, Yusof, Yus Aniza, Abdul Rahman, Russly, Karim, Roselina
Format:	Article
Language:	English English
Published:	Berkeley Electronic Press 2009
Online Access:	http://psasir.upm.edu.my/id/eprint/16837/ http://psasir.upm.edu.my/id/eprint/16837/1/Statistical%20modelling%20of%20gluten%20production%20by%20varying%20mixing%20time.pdf

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