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Mechanical wheat flour modification and its effect on protein network structure and dough rheology

Stefanie Hackenberg1, Mario Jekle1, Thomas Becker1

  • 1Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany.

Food Chemistry
|January 14, 2018
PubMed

Keywords:
Bread qualityCLSMDamaged starchDough extensibilityProtein network analysisResistance to extensionSwelling

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