Wheat gluten functional properties greatly improved under new phosphorylation conditions!
The study improved wheat gluten properties by mixing it with SPT at a ratio of 3:10, at 20℃, pH 10 for 0.5 hours.
Grape Seed Power Enhances Noodle Quality Through Protein Interaction.
Adding Gluten to Rice Dough Improves Quality and Texture Dramatically.
Wheat gluten boosts dough firmness and water absorption, revolutionizing baking industry.
