Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same manufacturer. To understand why, the protein co...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Foods
المؤلفون الرئيسيون: Marina Schopf, Katharina Anne Scherf
التنسيق: مقال
اللغة:الإنجليزية
منشور في: MDPI AG 2021-01-01
الموضوعات:
baking quality
bread volume
gliadins
glutenins
vital gluten
water absorption
الوصول للمادة أونلاين:https://www.mdpi.com/2304-8158/10/2/228

الانترنت

https://www.mdpi.com/2304-8158/10/2/228

مواد مشابهة