Date of this Version
Upson, F.W. and Calvin, J.W. (1916) The colloidal swelling of wheat gluten in relation to milling and baking (Research Bulletin: Bulletin of the Agricultural Experiment Station of Nebraska No. 8)
Our experiments deal with the changes in hydration capacity of gluten under different conditions and were carried out by determining accurately the amount of water absorbed by gluten from solutions of varying concentrations of different acids, both with and without the presence of salts.