Baking Quality of Wheat Flours
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2015, Food HydrocolloidsCitation Excerpt :Gluten proteins are the principal structure forming elements of most baked products, contributing to the elasticity, cohesiveness and viscosity characteristics of the dough. Thus, gluten proteins substantially control the quality of wheat flour based products (MacRitchie, 1984). Dough formation involves various steps: hydration, formation of gluten network and disruption as well as evolution in response to mixing energy (Migliori & Correra, 2013).
Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ
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