Definition of network types – Prediction of dough mechanical behaviour under shear by gluten microstructure

This study defines network types of wheat gluten to describe spatial arrangements of gluten networks in relation to dough mechanical behaviour. To achieve a high variety in gluten arrangements, ten specific and unspecific gluten-modifying agents in increasing concentrations were added to wheat dough...

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Detalles Bibliográficos
Autores principales: Lucas, Isabelle, Petermeier, Hannes, Becker, Thomas, Jekle, Mario
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6423116/
https://www.ncbi.nlm.nih.gov/pubmed/30886245
http://dx.doi.org/10.1038/s41598-019-41072-w

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6423116/
https://www.ncbi.nlm.nih.gov/pubmed/30886245
http://dx.doi.org/10.1038/s41598-019-41072-w

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