Understanding the impact of water-extractable cereal flour constituents on network formation in gluten-starch dough
Viena Monterde, Frederik Janssen, Arno G.B. Wouters
Topics & Concepts
ChemistryFood scienceWheat flourGlutenGluteninRheologyStarchAqueous solutionWheat breadVolume (thermodynamics)Organic chemistryBiochemistryMaterials scienceQuantum mechanicsComposite materialPhysicsGeneProtein subunitFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems