Dynamic Changes in Glutenin Macropolymer during Different Dough Mixing and Resting Processes
The glutenin macropolymer (GMP), which is an important component of the glutenin protein in wheat flour, plays a prominent role in governing dough properties and breadmaking quality. This study investigated the changes in GMP properties during the mixing and resting stages of dough processing. The r...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-01-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/26/3/541 |