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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Veröffentlicht in:	Food hydrocolloids Jg. 172; S. 111886
Hauptverfasser:	Zhang, Meng-Li, Guo, Xiao-Na, Sun, Xiao-Hong, Zhu, Ke-Xue
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Elsevier Ltd 01.03.2026
Schlagworte:	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
Online-Zugang:	Volltext
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