Research Progress of Food Components Affecting the Gluten Network and the Processing Quality of Dough

Research Progress of Food Components Affecting the Gluten Network and the Processing Quality of Dough

Mixing wheat flour and water to form dough is an important link of flour processing, which will directly affect the quality of processed products. Dough is a dispersed system formed by a variety of food components through complex interactions, and its stability is affected by the structure of the gl...

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Bibliographic Details
Main Authors: Xueyan ZHANG, Jingke LIU, Pengliang LI, Wei ZHAO, Xiaodi ZHANG, Huan YANG, Qinghai SHENG, Aixia ZHANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-05-01
Series:Shipin gongye ke-ji
Subjects:
dough
wheat protein
gluten network
starch
processing quality
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040498
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