Evolution of the morphological, structural, and molecular properties of gluten protein in dough with different hydration levels during mixing

To understand the formation process of dough with different hydration levels upon mixing and the response of dough rheology, the dynamic evolution of gluten protein was tracked and quantified at morphological, structural, and molecular levels. Both macroscopical and microscopic distribution images s...

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Detalles Bibliográficos
Autores principales: Jia, Ruobing, Zhang, Mengli, Yang, Tianbao, Ma, Meng, Sun, Qingjie, Li, Man
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532874/
https://www.ncbi.nlm.nih.gov/pubmed/36211722
http://dx.doi.org/10.1016/j.fochx.2022.100448

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532874/
https://www.ncbi.nlm.nih.gov/pubmed/36211722
http://dx.doi.org/10.1016/j.fochx.2022.100448

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