Comparison of rheological properties between Mixolab-driven dough and bread-making dough under various salt levels
Ha Ram Kim, Mi‐Ran Kim, A‐Reum Ryu, Ji‐Eun Bae, Yun‐Sang Choi, Gwan Bok Lee, Hee‐Don Choi, Jung Sun Hong
Topics & Concepts
RheologyFood scienceAbsorption of waterSalt (chemistry)GlutenGluten freeChemistryMathematicsMaterials scienceComposite materialPhysical chemistryFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology