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CHANGES OF PARAMETERS OF THE WEIGHT
OF WHEAT DOUGH DEPENDING ON THE TYPE OF FLOUR AND
ON THE TIME OF KNEADING
Summary
The study analyses dependencies between changes of content and elasticity of
gluten in the weight of raw wheat dough knead at different times, and changes of
the colour which take place at the same time, measured instrumentally under the
L*a*b* system. In result of the research it was concluded that the content and elas-
ticity of gluten at a given stage of kneading can be calculated on the basis of the
changes of the weight of dough.
Key words: Colour measurement, L*a*b* system, wheat breadstuff, gluten
content, gluten elasticity
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