The differentiation between condensed and hydrolyzable tannins with different molecular weights in affecting the rheological property of wheat flour-based dough
Wenju Ge, Yan Xu, Meng Niu, Caihua Jia, Siming Zhao
Topics & Concepts
RheologyGlutenProanthocyanidinTanninChemistryWheat glutenFood scienceCondensed tanninHydrogen bondChemical engineeringOrganic chemistryMaterials sciencePolyphenolMoleculeComposite materialAntioxidantEngineeringFood composition and propertiesFermentation and Sensory AnalysisPolysaccharides Composition and Applications