Interactions between wheat globulin and gluten under alkali or salt condition and its effects on noodle dough rheology and end quality.
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DOI: 10.1016/j.foodchem.2022.132310
Abstract: The influences of wheat globulin on dough and noodle quality under alkali or salt conditionwere investigated, and the protein interactions were revealed. Results indicated that dough viscoelasticity, noodle hardness, springiness and extensibility of samples with… read more here.
Keywords: rheology; condition; alkali salt; wheat globulin ... See more keywords