JHED | Volume 42 | FQS (2) - Comparing the quality characteristics of dough from wheat flours determined by alveograph.

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COMPARING THE QUALITY CHARACTERISTICS OF DOUGH FROM WHEAT FLOURS DETERMINED BY ALVEOGRAPH

Alketa Shehaj, Ariola Morina, Mirvjen Shehaj

Keywords: Alveograph, Wheat, Gluten, Overpressure, Deformation energy.

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VOLUME 42 | Food Quality and Safety (2)

Alketa Shehaj, Ariola Morina, Mirvjen Shehaj (2023).
Comparing the quality characteristics of dough from wheat flours determined by alveograph.

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