The effect of dough mixing speed and work input on the structure, digestibility and celiac immunogenicity of the gluten macropolymer within bread
Olivia J. Ogilvie, Sarah J. Roberts, Kevin H. Sutton, Juliet A. Gerrard, Nigel G. Larsen, Laura J. Domigan
Topics & Concepts
GlutenImmunogenicityAntigenicityChemistryFood scienceMixing (physics)Wheat glutenBiologyAntibodyImmunologyQuantum mechanicsPhysicsCeliac Disease Research and ManagementFood composition and propertiesMicrobial Metabolites in Food Biotechnology