Soluble fibres modulate dough rheology and gluten structure via hydrogen bond density and Flory-Huggins water interaction parameter
Stefano Renzetti, Lisa Lambertini, Helene C.M. Mocking-Bode, R.G.M. van der Sman
Abstract
. This study provides new insights into the physico-chemical properties of soluble fibres and their role in wheat dough functionality.
Topics & Concepts
RheologyHydrogen bondGlutenMaterials scienceWheat glutenPolymer scienceFlory–Huggins solution theoryPolymer chemistryChemical engineeringPolymerChemistryThermodynamicsComposite materialMoleculeOrganic chemistryFood sciencePhysicsEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology