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Strain-dependent assessment of dough’s polymer structure and functionality during the baking process
During the baking process, the functionality of the heterogeneous dough matrix changes as the composing polymers experience conformational transition processes. The thermally induced structural changes affect the involvement and functionality of the polymers in the dough matrix. With the main hypoth...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9990920/ https://www.ncbi.nlm.nih.gov/pubmed/36881603 http://dx.doi.org/10.1371/journal.pone.0282670 |