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...

Celý popis

Podrobná bibliografia

Vydané v:	Food hydrocolloids Ročník 172; s. 111886
Hlavní autori:	Zhang, Meng-Li, Guo, Xiao-Na, Sun, Xiao-Hong, Zhu, Ke-Xue
Médium:	Journal Article
Jazyk:	English
Vydavateľské údaje:	Elsevier Ltd 01.03.2026
Predmet:	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 prístup:	Získať plný text
Tagy:	Pridať tag Žiadne tagy, Buďte prvý, kto otaguje tento záznam!