Dynamic Changes in Glutenin Macropolymer during Different Dough Mixing and Resting Processes

The glutenin macropolymer (GMP), which is an important component of the glutenin protein in wheat flour, plays a prominent role in governing dough properties and breadmaking quality. This study investigated the changes in GMP properties during the mixing and resting stages of dough processing. The r...

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Detalles Bibliográficos
Autores principales: Feng, Yulin, Zhang, Huijuan, Wang, Jing, Chen, Haitao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7864511/
https://www.ncbi.nlm.nih.gov/pubmed/33494212
http://dx.doi.org/10.3390/molecules26030541

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7864511/
https://www.ncbi.nlm.nih.gov/pubmed/33494212
http://dx.doi.org/10.3390/molecules26030541

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