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
Autor*in: |
Amend, Thomas [verfasserIn] |
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Format: |
Artikel |
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Sprache: |
Englisch |
Erschienen: |
1990 |
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Schlagwörter: |
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Anmerkung: |
© Springer-Verlag 1990 |
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Übergeordnetes Werk: |
Enthalten in: Zeitschrift für Lebensmittel-Untersuchung und -Forschung - Springer-Verlag, 1943, 190(1990), 5 vom: Mai, Seite 401-409 |
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Übergeordnetes Werk: |
volume:190 ; year:1990 ; number:5 ; month:05 ; pages:401-409 |
Links: |
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DOI / URN: |
10.1007/BF01202557 |
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Katalog-ID: |
OLC2029938513 |
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245 | 1 | 0 | |a The formation of dough and gluten-a study by scanning electron microscopy |
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520 | |a 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. | ||
650 | 4 | |a Microscopy | |
650 | 4 | |a Electron Microscopy | |
650 | 4 | |a Scanning Electron Microscopy | |
650 | 4 | |a Analytical Chemistry | |
650 | 4 | |a Starch | |
700 | 1 | |a Belitz, Hans -Dieter |4 aut | |
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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 |
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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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the formation of dough and gluten-a study by scanning electron microscopy |
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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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