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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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Inglês |
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MDPI AG
2021-01-01
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| Serie: | Foods |
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| Accesso online: | https://www.mdpi.com/2304-8158/10/2/228 |
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