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Assessment of Variation Based on Temperature, Creep-recovery, Extensibility Tests, and Gluten Content in Hard Red Winter Wheat Compared with Traditional Wheat Quality Testing
(Oklahoma State University, 2011-05-01)
The overall purpose of this study was to explore the potential improvement of differentiation of the properties of wheat samples by the use of methodology not used at the present time in breeding programs and in quality ...
Comparison of gluten viscoelasticity components with traditional dough and baking tests
(2014-05)
Quantitate analysis of viscoelastic properties of gluten were done by using mechanical analogs, i.e., spring, spring and dashpot arranged in parallel, and dashpot, to describe the elasticity, delayed elasticity and viscous ...