Strain-dependent assessment of dough’s polymer structure and functionality during the baking process
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DOI: 10.1371/journal.pone.0282670
Abstract: During the baking process, the functionality of the heterogeneous dough matrix changes as the composing polymers experience conformational transition processes. The thermally induced structural changes affect the involvement and functionality of the polymers in the… read more here.
Keywords: rheology; dough matrix; strain hardening; strain ... See more keywords