How to impact gluten protein network formation during wheat flour dough making
Sign Up to like & getrecommendations! Published in 2019 at "Current Opinion in Food Science"
DOI: 10.1016/j.cofs.2019.04.001
Abstract: Gluten proteins strongly affect the structure and texture of various wheat flour-based baked goods. During dough making, gluten proteins are the main determinants of dough properties. Be it for research purposes or as a way… read more here.
Keywords: network formation; dough making; wheat flour; gluten protein ... See more keywords
Evolution of Physicochemical Properties, Phenolic Acid Accumulation, and Dough-Making Quality of Whole Wheat Flour During Germination Under UV-B Radiation
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.877324
Abstract: The effects of ultraviolet-B (UV-B) radiation on the physiological properties, phenolic acid accumulation, and dough-making quality of wheat during germination were investigated. UV-B radiation inhibited the wheat sprout length and reduced the dry matter loss.… read more here.
Keywords: wheat; dough making; accumulation; making quality ... See more keywords