Soluble fibres modulate dough rheology and gluten structure via hydrogen bond density and Flory-Huggins water interaction parameter
Soluble fibres are gaining increasing interest for functional food applications like bread, but their interaction with gluten and effects on dough rheology are not fully elucidated. This study hypothesized that soluble fibres influence gluten structure and dough rheology by acting as plasticizers an...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S266592712500022X |
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