Water mobility and microstructure of gluten network during dough mixing using TD NMR
Maude Dufour, Loïc Foucat, Florence Hugon, Aurore Dugué, Hubert Chiron, Guy Della Valle, Kamal Kansou, Luc Saulnier
Topics & Concepts
Mixing (physics)GlutenFood scienceWheat flourChemistryMicrostructureMaterials scienceChemical engineeringCrystallographyPhysicsQuantum mechanicsEngineeringFood composition and propertiesNMR spectroscopy and applicationsPolysaccharides Composition and Applications