Mechanical wheat flour modification and its effect on protein network structure and dough rheology.
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DOI: 10.1016/j.foodchem.2017.12.054
Abstract: Mechanical flour modification is frequently associated with a reduced bread volume due to changed structural and functional properties of protein and starch. To clarify the effect of mechanical flour treatment on the protein network formation… read more here.
Keywords: flour modification; protein network; rheology; network ... See more keywords