The Sydney eScholarship Repository: What on earth is dough strength?

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The Sydney eScholarship Repository >
Cooperative Research Centre for Value Added Wheat >
Newsletters and Factsheets -Value Added Wheat CRC (Australia) >

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
Department/Unit/Centre:	Quality Wheat CRC
URI:	http://hdl.handle.net/2123/2758
Appears in Collections:	Newsletters and Factsheets -Value Added Wheat CRC (Australia)

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File	Description	Size	Format
Dough_Strength.pdf		279.38 kB	Adobe PDF	View/Open

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