The Effect of Selected Levels of Sugar, Salt, and Sodium Bicarbonate on the Viscosity of Sodium Salicylate Suspensions of Gluten from Genesee and Cheyenne Wheats |
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60 80 Relative 80 Relative Volume additive for comparison aliquots amino acid axial ratio baking powders Blish Cereal Chem Cheyenne wheat Colvin and McCalla comparison 60 80 concentrated gluten suspension concentrated suspensions concentration of gluten Cornell University cystine cystine content density determinations differences digest dispersing gluten effective particle extensogram flask free reactive groups Geerdes and Harris George Urban gliadin glucose gluten concentration gluten dispersed gluten particles glutenin hard and soft hard wheat gluten Hlynka intrinsic viscosity lypholized lysine McCalla and Rose nitrogen Pence potassium sulfate protein content rate of flow reducing agent relative viscosity Relative Volume Concentration salicylate Solution 90.0 sample sodium bicarbonate sodium hydroxide sodium salicylate solution soft wheat gluten solubility sp/p Specific viscosity sugar per 100 sulfhydryl groups suspended gluten suspending media suspensions of gluten types of gluten Ubbelohde viscosimeter unit of relative University of Wyoming viscosity per unit wheat flour proteins wheat varieties