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Book Chapter

Production of Pastas with Bread Wheat Flour

  • Martínez C
  • Bustos M
  • León A
Springer US, (2016), 75-89
DOI: 10.1007/978-1-4899-7671-0_8
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Abstract

… The unique ability of wheat flour to form cohesive, elastic and extensible dough is due to the presence of gluten proteins. With regard to this, the rheological properties of dough are controlled by proteins (De Noni and Pagani 2010), and the quantity and quality of these proteins …

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Martínez, C. S., Bustos, M. C., & León, A. E. (2016). Production of Pastas with Bread Wheat Flour. In Modernization of Traditional Food Processes and Products (pp. 75–89). Springer US. https://doi.org/10.1007/978-1-4899-7671-0_8

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