Recent Advances in the Study of Wheat Protein and Other Food Components Affecting the Gluten Network and the Properties of Noodles

Upon hydrating and mixing wheat flour, wheat protein forms a network that strongly affects the structure and physicochemical properties of dough, thus affecting the properties of noodles. Different approaches have been taken to alter the gluten network structure in order to control the dough propert...

Descripción completa

Detalles Bibliográficos
Autores principales: Zang, Peng, Gao, Yang, Chen, Pu, Lv, Chenyan, Zhao, Guanghua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9738829/
https://www.ncbi.nlm.nih.gov/pubmed/36496632
http://dx.doi.org/10.3390/foods11233824

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9738829/
https://www.ncbi.nlm.nih.gov/pubmed/36496632
http://dx.doi.org/10.3390/foods11233824

Ejemplares similares