Cereal Chem 46:443 - 445.  |  VIEW ARTICLE
Application of the Statistical Theory of Rubber Elasticity to Gluten and Dough.

H. G. Muller. Copyright 1969 by the American Association of Cereal Chemists, Inc. 

The statistical theory of rubber elasticity has been applied to wheat gluten. Gluten washed from a strong flour appeared to be more heavily cross-linked than gluten from a soft flour. Heating or treatment with potassium iodate or cupric sulfate increased the number of cross-links per unit volume. The theoretical implications of these findings are discussed.