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Full-Text Articles in Food Chemistry
The Colloidal Swelling Of Wheat Gluten In Relation To Milling And Baking, F. W. Upson, J. W. Calvin
The Colloidal Swelling Of Wheat Gluten In Relation To Milling And Baking, F. W. Upson, J. W. Calvin
Historical Research Bulletins of the Nebraska Agricultural Experiment Station
Our experiments deal with the changes in hydration capacity of gluten under different conditions and were carried out by determining accurately the amount of water absorbed by gluten from solutions of varying concentrations of different acids, both with and without the presence of salts.