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farine a gluten fort

strong flour

agriculture, sylviculture et pêche - iate.europa.eu

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Protein quality in wheat... Overmixing (from optimum to overmixing) had a smaller effect on strong flour compared to weaker flours....

général - core.ac.uk - PDF: pub.epsilon.slu.se

Rheological properties of wheat dough using a novel compression recovery technique... Similarly, the CORE was successful in detecting improved elasticity upon blending strong flour with weaker flour....

PDF: ecommons.cornell.edu

Development of gluten extensibility measurement using tensile test... The results of the study showed that gluten obtained from strong flour has greater extensibility compared to weak flour

PDF: psasir.upm.edu.my

Analysis and correlation studies on gluten quantity and quality during production....(61.4-65.4% for strong flour and 57.5-61.5%...

PDF: psasir.upm.edu.my