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Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor
Doughs were prepared from a single variety breadmaking flour (cv. Hereward), from three successive harvests (years; 2011, 2012 and 2013). A preparation of the aqueous phase from dough, known as dough liquor (DL), was prepared by ultracentrifugation and its physico-chemical properties were investigat...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5646524/ https://www.ncbi.nlm.nih.gov/pubmed/29398762 http://dx.doi.org/10.1016/j.foodhyd.2017.08.020 |