Impacts of gluten aggregation behavior on the gassing properties of steamed bread during the wheat flour post-ripening

This study aimed to provide novel insights into how wheat flour post-ripening influences steamed bread quality by systematically uncovering the relationship between gluten aggregation and gas retention properties. The results indicated that wheat flour post-ripening endowed the dough with excellent...

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Vydáno v:	Food hydrocolloids Ročník 172; s. 111886
Hlavní autoři:	Zhang, Meng-Li, Guo, Xiao-Na, Sun, Xiao-Hong, Zhu, Ke-Xue
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	Elsevier Ltd 01.03.2026
Témata:	Gassing properties Protein cross-linking Rheological properties Wheat flour post-ripening Wheat flour post-ripening Gassing properties Rheological properties Protein cross-linking
ISSN:	0268-005X
On-line přístup:	Získat plný text
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