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An extensive review: How starch and gluten impact dough machinability and resultant bread qualities

Xiaohui Hu1, Li Cheng1,2,3,4, Yan Hong1,2,3

  • 1School of Food Science and Technology, Jiangnan University, Wuxi, China.

Critical Reviews in Food Science and Nutrition
|August 23, 2021
PubMed

Keywords:
Gluten networkbread qualitiesdough rheological behaviorsstarch characteristicsstarch-protein interface

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