Mechanochemical activation of gluten network development during dough mixing
Frédéric Baudouin, Taileah Leite Nogueira, Adriaan Van der Mijnsbrugge, Sofie Frederix, Andréas Redl, Marie‐Hélène Morel
Topics & Concepts
GluteninGlutenMixing (physics)Food scienceChemistryDisulfide bondSpecific energyWheat flourChemical engineeringMaterials scienceBiochemistryThermodynamicsEngineeringGeneQuantum mechanicsPhysicsProtein subunitFood composition and propertiesAluminum toxicity and tolerance in plants and animalsCeliac Disease Research and Management