Czech J. Food Sci., 2017, 35(6):522-531 | DOI: 10.17221/220/2017-CJFS

Effect of the dough mixing process on the quality of wheat and buckwheat proteinsFood Technology and Economy, Engineering and Physical Properties

Marcela Sluková*,1, Julie Levková1, Alena Michalcová2, ©árka Horáčková3, Pavel Skřivan1
1 Department of Carbohydrates and Cereals,
2 Department of Metals and Corrosion Engineering and

The changes in the structure of cereal proteins during the mixing of flour into dough was described and evaluated. Wheat gliadins and glutenins (gluten proteins) have unique physical properties and play an important role in breadmaking. The effect of mixing time on the formation and the structure of the gluten network was determined using scanning electron microscopy (SEM). Buckwheat flour (gluten-free) was used to compare the development of structure during the mixing process.

Keywords: dough microstructure; farinograph; gluten; kneading; gluten; SEM

Published: December 31, 2017  Show citation

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Sluková M, Levková J, Michalcová A, Horáčková ©, Skřivan P. Effect of the dough mixing process on the quality of wheat and buckwheat proteins. Czech J. Food Sci. 2017;35(6):522-531. doi: 10.17221/220/2017-CJFS.
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