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Gluten was extracted from flours of several different wheat varieties of varying baking quality. Creep compliance was measured at room temperature and tanδ was measured over a range of temperatures from 25 to 95°C. The extracted glutens were heat-treated for 20min at 25, 40, 50, 60, 70 and 90°C in a water bath, freeze-dried and ground to a fine powder. Tests were carried out for extractability in...
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