Study of structural changes of gluten proteins during bread dough mixing by Raman spectroscopy
Eloïse Lancelot, Joran Fontaine, Joëlle Grua-Priol, Ali Assaf, Gérald Thouand, Alain Le‐Bail
Topics & Concepts
ChemistryRaman spectroscopyTCEPIntermolecular forceMixing (physics)GlutenCrystallographyMoleculePhosphineOrganic chemistryFood scienceCatalysisQuantum mechanicsPhysicsOpticsFood composition and propertiesProbiotics and Fermented FoodsMeat and Animal Product Quality