Behavior of wheat flour dough at different pretreated temperatures through rheological characteristics and molecular interactions of proteins
Yuling Yang, Erqi Guan, Tingjing Zhang, Fei Xu, Mengmeng Li, Ke Bian
Topics & Concepts
GluteninGlutenRheologyChemistryFood sciencePolymerizationDisulfide bondChemical engineeringWheat flourHydrogen bondHydrophobic effectFarinographNetwork structureMaterials sciencePolymerOrganic chemistryMoleculeComposite materialBiochemistryComputer scienceGeneProtein subunitMachine learningEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls