Volume 5, Issue 3 2009 Article 16 International Journal of Food Engineering Statistical Modelling of Gluten Production by Varying Mixing Time, Salt and Water Levels During Dough Mixing Dayang N. Abang Zaidel, Universiti Teknologi Malaysia Nyuk L. Chin, Universiti Putra Malaysia Yus Aniza Yusof, Universiti Putra Malaysia Russly Abdul Rahman, Universiti Putra Malaysia Roselina Karim, Universiti Putra Malaysia Recommended Citation: Abang Zaidel, Dayang N.; Chin, Nyuk L.; Yusof, Yus Aniza; Abdul Rahman, Russly; and Karim, Roselina (2009) "Statistical Modelling of Gluten Production by Varying Mixing Time, Salt and Water Levels During Dough Mixing," International Journal of Food Engineering: Vol. 5: Iss. 3, Article 16. DOI: 10.2202/1556-3758.1447 Available at: http://www.bepress.com/ijfe/vol5/iss3/art16 ©2009 Berkeley Electronic Press. All rights reserved.