Nursing
8 years ago

Water and lipids impact dough quality, revolutionizing baking industry.

Rheological properties of wheat flour dough and gluten. Effect of water content and native lipids.
Theofanis Georgopoulos

Paper Summary

The rheological properties of wheat flour dough and gluten are influenced by their water content and native lipids. These properties are crucial for determining the quality of baked products like bread. The composition of dough, including protein, starch, lipid, and water content, plays a key role in its rheological properties.

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