DSC Investigations on Vital Gluten
Authors:
- 1 January 1991
- journal article
- Published by Wiley in Starch - Stärke
- Vol. 43 (1) , 32-34
Abstract
The method of Differential Scanning Calorimetry (DSC) was used to study the thermal behavior of wheat gluten in the temperature range from 30–200 C. The relation between the amount of gluten and the heating rate on the thermal transition effects was the purpose of the present study. Therefore, the amount of gluten and also the heating rate were systematically changed to get informations about the scanning parameters and the corresponding signals.Keywords
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