A novel kneading method for improving the quality of whole wheat dough and bread
Juan Sun, Waleed AL‐Ansi, Fan Zhu, Mingcong Fan, Yan Li, Haifeng Qian, Li Wang
Topics & Concepts
ChewinessFood scienceSteamed breadChemistryGluteninGlutenRheologyBranWhole wheatWheat flourMaterials scienceOrganic chemistryComposite materialBiochemistryRaw materialProtein subunitGeneFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology