A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation
Ultracentrifugation has been used as a tool for separating dough into different phases and as dough can be described as a bicontinuous system, gluten forms one phase, and starch another. The aim of this study is to investigate the possibility of using ultracentrifugation to extract gluten from dough. By using this method disadvantages such as excess washing, drying and reconstitution of dried glut