The formation of dough and gluten-a study by scanning electron microscopy

Summary Hydrated wheat flour particles, doughs in different states of development, and gluten were investigated by microscopical techniques. In flour particles, the protein is present as a framework of protein strands in which the starch granules are embedded. Wetting the flour causes the particles...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Amend, Thomas [verfasserIn] Belitz, Hans -Dieter

Format:	Artikel
Sprache:	Englisch

Erschienen:	1990

Schlagwörter:	Microscopy Electron Microscopy Scanning Electron Microscopy Analytical Chemistry Starch

Anmerkung:	© Springer-Verlag 1990

Übergeordnetes Werk:	Enthalten in: Zeitschrift für Lebensmittel-Untersuchung und -Forschung - Springer-Verlag, 1943, 190(1990), 5 vom: Mai, Seite 401-409
Übergeordnetes Werk:	volume:190 ; year:1990 ; number:5 ; month:05 ; pages:401-409

Links:	Volltext

DOI / URN:	10.1007/BF01202557

Katalog-ID:	OLC2029938513

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650		4	\|a Microscopy
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650		4	\|a Scanning Electron Microscopy
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allfields	10.1007/BF01202557 doi (DE-627)OLC2029938513 (DE-He213)BF01202557-p DE-627 ger DE-627 rakwb eng 630 640 VZ Amend, Thomas verfasserin aut The formation of dough and gluten-a study by scanning electron microscopy 1990 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Springer-Verlag 1990 Summary Hydrated wheat flour particles, doughs in different states of development, and gluten were investigated by microscopical techniques. In flour particles, the protein is present as a framework of protein strands in which the starch granules are embedded. Wetting the flour causes the particles to adhere to each other by means of the hydrated protein. During kneading, the protein strands of the framework are extended and torn apart into films. These films form layers in an optimally developed dough and in gluten and thus build up membranes. Overkneading destroys the films and creates a network again. Gluten exhibit the same structures as dough. Microscopy Electron Microscopy Scanning Electron Microscopy Analytical Chemistry Starch Belitz, Hans -Dieter aut Enthalten in Zeitschrift für Lebensmittel-Untersuchung und -Forschung Springer-Verlag, 1943 190(1990), 5 vom: Mai, Seite 401-409 (DE-627)12947407X (DE-600)203000-7 (DE-576)01485192X 0044-3026 nnns volume:190 year:1990 number:5 month:05 pages:401-409 https://doi.org/10.1007/BF01202557 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_11 GBV_ILN_20 GBV_ILN_21 GBV_ILN_22 GBV_ILN_23 GBV_ILN_40 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_2004 GBV_ILN_2006 GBV_ILN_2010 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4027 GBV_ILN_4035 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4103 GBV_ILN_4219 GBV_ILN_4247 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4310 GBV_ILN_4319 GBV_ILN_4328 AR 190 1990 5 05 401-409
spelling	10.1007/BF01202557 doi (DE-627)OLC2029938513 (DE-He213)BF01202557-p DE-627 ger DE-627 rakwb eng 630 640 VZ Amend, Thomas verfasserin aut The formation of dough and gluten-a study by scanning electron microscopy 1990 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Springer-Verlag 1990 Summary Hydrated wheat flour particles, doughs in different states of development, and gluten were investigated by microscopical techniques. In flour particles, the protein is present as a framework of protein strands in which the starch granules are embedded. Wetting the flour causes the particles to adhere to each other by means of the hydrated protein. During kneading, the protein strands of the framework are extended and torn apart into films. These films form layers in an optimally developed dough and in gluten and thus build up membranes. Overkneading destroys the films and creates a network again. Gluten exhibit the same structures as dough. Microscopy Electron Microscopy Scanning Electron Microscopy Analytical Chemistry Starch Belitz, Hans -Dieter aut Enthalten in Zeitschrift für Lebensmittel-Untersuchung und -Forschung Springer-Verlag, 1943 190(1990), 5 vom: Mai, Seite 401-409 (DE-627)12947407X (DE-600)203000-7 (DE-576)01485192X 0044-3026 nnns volume:190 year:1990 number:5 month:05 pages:401-409 https://doi.org/10.1007/BF01202557 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_11 GBV_ILN_20 GBV_ILN_21 GBV_ILN_22 GBV_ILN_23 GBV_ILN_40 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_2004 GBV_ILN_2006 GBV_ILN_2010 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4027 GBV_ILN_4035 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4103 GBV_ILN_4219 GBV_ILN_4247 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4310 GBV_ILN_4319 GBV_ILN_4328 AR 190 1990 5 05 401-409
allfields_unstemmed	10.1007/BF01202557 doi (DE-627)OLC2029938513 (DE-He213)BF01202557-p DE-627 ger DE-627 rakwb eng 630 640 VZ Amend, Thomas verfasserin aut The formation of dough and gluten-a study by scanning electron microscopy 1990 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Springer-Verlag 1990 Summary Hydrated wheat flour particles, doughs in different states of development, and gluten were investigated by microscopical techniques. In flour particles, the protein is present as a framework of protein strands in which the starch granules are embedded. Wetting the flour causes the particles to adhere to each other by means of the hydrated protein. During kneading, the protein strands of the framework are extended and torn apart into films. These films form layers in an optimally developed dough and in gluten and thus build up membranes. Overkneading destroys the films and creates a network again. Gluten exhibit the same structures as dough. Microscopy Electron Microscopy Scanning Electron Microscopy Analytical Chemistry Starch Belitz, Hans -Dieter aut Enthalten in Zeitschrift für Lebensmittel-Untersuchung und -Forschung Springer-Verlag, 1943 190(1990), 5 vom: Mai, Seite 401-409 (DE-627)12947407X (DE-600)203000-7 (DE-576)01485192X 0044-3026 nnns volume:190 year:1990 number:5 month:05 pages:401-409 https://doi.org/10.1007/BF01202557 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_11 GBV_ILN_20 GBV_ILN_21 GBV_ILN_22 GBV_ILN_23 GBV_ILN_40 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_2004 GBV_ILN_2006 GBV_ILN_2010 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4027 GBV_ILN_4035 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4103 GBV_ILN_4219 GBV_ILN_4247 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4310 GBV_ILN_4319 GBV_ILN_4328 AR 190 1990 5 05 401-409
allfieldsGer	10.1007/BF01202557 doi (DE-627)OLC2029938513 (DE-He213)BF01202557-p DE-627 ger DE-627 rakwb eng 630 640 VZ Amend, Thomas verfasserin aut The formation of dough and gluten-a study by scanning electron microscopy 1990 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Springer-Verlag 1990 Summary Hydrated wheat flour particles, doughs in different states of development, and gluten were investigated by microscopical techniques. In flour particles, the protein is present as a framework of protein strands in which the starch granules are embedded. Wetting the flour causes the particles to adhere to each other by means of the hydrated protein. During kneading, the protein strands of the framework are extended and torn apart into films. These films form layers in an optimally developed dough and in gluten and thus build up membranes. Overkneading destroys the films and creates a network again. Gluten exhibit the same structures as dough. Microscopy Electron Microscopy Scanning Electron Microscopy Analytical Chemistry Starch Belitz, Hans -Dieter aut Enthalten in Zeitschrift für Lebensmittel-Untersuchung und -Forschung Springer-Verlag, 1943 190(1990), 5 vom: Mai, Seite 401-409 (DE-627)12947407X (DE-600)203000-7 (DE-576)01485192X 0044-3026 nnns volume:190 year:1990 number:5 month:05 pages:401-409 https://doi.org/10.1007/BF01202557 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_11 GBV_ILN_20 GBV_ILN_21 GBV_ILN_22 GBV_ILN_23 GBV_ILN_40 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_2004 GBV_ILN_2006 GBV_ILN_2010 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4027 GBV_ILN_4035 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4103 GBV_ILN_4219 GBV_ILN_4247 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4310 GBV_ILN_4319 GBV_ILN_4328 AR 190 1990 5 05 401-409
allfieldsSound	10.1007/BF01202557 doi (DE-627)OLC2029938513 (DE-He213)BF01202557-p DE-627 ger DE-627 rakwb eng 630 640 VZ Amend, Thomas verfasserin aut The formation of dough and gluten-a study by scanning electron microscopy 1990 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Springer-Verlag 1990 Summary Hydrated wheat flour particles, doughs in different states of development, and gluten were investigated by microscopical techniques. In flour particles, the protein is present as a framework of protein strands in which the starch granules are embedded. Wetting the flour causes the particles to adhere to each other by means of the hydrated protein. During kneading, the protein strands of the framework are extended and torn apart into films. These films form layers in an optimally developed dough and in gluten and thus build up membranes. Overkneading destroys the films and creates a network again. Gluten exhibit the same structures as dough. Microscopy Electron Microscopy Scanning Electron Microscopy Analytical Chemistry Starch Belitz, Hans -Dieter aut Enthalten in Zeitschrift für Lebensmittel-Untersuchung und -Forschung Springer-Verlag, 1943 190(1990), 5 vom: Mai, Seite 401-409 (DE-627)12947407X (DE-600)203000-7 (DE-576)01485192X 0044-3026 nnns volume:190 year:1990 number:5 month:05 pages:401-409 https://doi.org/10.1007/BF01202557 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_11 GBV_ILN_20 GBV_ILN_21 GBV_ILN_22 GBV_ILN_23 GBV_ILN_40 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_2004 GBV_ILN_2006 GBV_ILN_2010 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4027 GBV_ILN_4035 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4103 GBV_ILN_4219 GBV_ILN_4247 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4310 GBV_ILN_4319 GBV_ILN_4328 AR 190 1990 5 05 401-409
language	English
source	Enthalten in Zeitschrift für Lebensmittel-Untersuchung und -Forschung 190(1990), 5 vom: Mai, Seite 401-409 volume:190 year:1990 number:5 month:05 pages:401-409
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topic_facet	Microscopy Electron Microscopy Scanning Electron Microscopy Analytical Chemistry Starch
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container_title	Zeitschrift für Lebensmittel-Untersuchung und -Forschung
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author	Amend, Thomas
spellingShingle	Amend, Thomas ddc 630 misc Microscopy misc Electron Microscopy misc Scanning Electron Microscopy misc Analytical Chemistry misc Starch The formation of dough and gluten-a study by scanning electron microscopy
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topic_title	630 640 VZ The formation of dough and gluten-a study by scanning electron microscopy Microscopy Electron Microscopy Scanning Electron Microscopy Analytical Chemistry Starch
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title	The formation of dough and gluten-a study by scanning electron microscopy
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title_full	The formation of dough and gluten-a study by scanning electron microscopy
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title_sort	the formation of dough and gluten-a study by scanning electron microscopy
title_auth	The formation of dough and gluten-a study by scanning electron microscopy
abstract	Summary Hydrated wheat flour particles, doughs in different states of development, and gluten were investigated by microscopical techniques. In flour particles, the protein is present as a framework of protein strands in which the starch granules are embedded. Wetting the flour causes the particles to adhere to each other by means of the hydrated protein. During kneading, the protein strands of the framework are extended and torn apart into films. These films form layers in an optimally developed dough and in gluten and thus build up membranes. Overkneading destroys the films and creates a network again. Gluten exhibit the same structures as dough. © Springer-Verlag 1990
abstractGer	Summary Hydrated wheat flour particles, doughs in different states of development, and gluten were investigated by microscopical techniques. In flour particles, the protein is present as a framework of protein strands in which the starch granules are embedded. Wetting the flour causes the particles to adhere to each other by means of the hydrated protein. During kneading, the protein strands of the framework are extended and torn apart into films. These films form layers in an optimally developed dough and in gluten and thus build up membranes. Overkneading destroys the films and creates a network again. Gluten exhibit the same structures as dough. © Springer-Verlag 1990
abstract_unstemmed	Summary Hydrated wheat flour particles, doughs in different states of development, and gluten were investigated by microscopical techniques. In flour particles, the protein is present as a framework of protein strands in which the starch granules are embedded. Wetting the flour causes the particles to adhere to each other by means of the hydrated protein. During kneading, the protein strands of the framework are extended and torn apart into films. These films form layers in an optimally developed dough and in gluten and thus build up membranes. Overkneading destroys the films and creates a network again. Gluten exhibit the same structures as dough. © Springer-Verlag 1990
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title_short	The formation of dough and gluten-a study by scanning electron microscopy
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up_date	2024-07-04T00:36:33.181Z
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