Effects of transglutaminase on the rheological and ... - naldc - USDA

ity of oat flour to form cohesive, viscoelastic dough, such as the gluten network of wheat dough. ... gent of the four curve angles. The calculations were ... properties of oat dough. It has been reported that TG has an influence on protein dena-.

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ity of oat flour to form cohesive, viscoelastic dough, such as the gluten network of wheat dough. ... gent of the four curve angles. The calculations were ... properties of oat dough. It has been reported that TG has an influence on protein dena-.

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Plant Inventory No. 161 - naldc

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