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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| 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 |