Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same manufacturer. To understand why, the protein co...

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Hlavní autoři:	Marina Schopf, Katharina Anne Scherf
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2021-01-01
Edice:	Foods
Témata:	baking quality bread volume gliadins glutenins vital gluten water absorption
On-line přístup:	https://www.mdpi.com/2304-8158/10/2/228
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