Addition of Reducing Agents, Vitamin C and Citric Acid during Wheat Conditioning and their Effects on the Quality Characteristics of the Corresponding Flour and Dough
Introduction The most important component of wheat proteins is gluten, and the most prominent bonds in gluten are disulfide bonds, which bind glutenin subunits. Therefore, oxidizing and reducing agents with great effects on the thiol-disulfide system of the dough can change the mechanical and rheolo...
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| Главные авторы: | , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Ferdowsi University of Mashhad
2023-03-01
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| Серии: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Предметы: | |
| Online-ссылка: | https://ifstrj.um.ac.ir/article_42272_d1d0bffd170f4b829d416c97f3703322.pdf |
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