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Please use this identifier to cite or link to this item: http://hdl.handle.net/2123/2758

Title: What on earth is dough strength?
Authors: Ronalds, John
Johnson, Clare
Quality Wheat CRC
Keywords: Dough strength
protein
elasticity
Extensograph
maximum resistance
Rmax
extensibility
Farinograph
water absorption
peak consistency
gluten
dough development
Issue Date: 1998
Publisher: Quality Wheat CRC (Australia)
Series/Report no.: Quality wheat facts
URI: http://hdl.handle.net/2123/2758
Department/Unit/Centre: Quality Wheat CRC
Appears in Collections:Newsletters and Factsheets -Value Added Wheat CRC (Australia)

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