Revolutionizing Bread-Making: Ultracentrifugation Unlocks Secrets of Perfect Dough Texture.
Ultracentrifugation is a useful method for studying the properties of wheat flour dough without damaging it. By using this technique, researchers can separate gluten, starch, and water in the dough to better understand how they interact. The study found that adding lysine and NaCl to the dough had an effect on its properties.
