Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor.
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DOI: 10.1016/j.foodchem.2018.05.016
Abstract: Gas cell stabilization in dough by its aqueous phase constituents is arguably more important in non-wheat than in wheat dough due to weaker protein networks in the former. Dough liquor (DL), a model for the… read more here.
Keywords: air water; oat; wheat rye; barley oat ... See more keywords