Influence of zein on viscoelastic properties and gluten network development during dough formation
This study investigated the effects of zein addition on the viscoelastic properties and gluten network of wheat dough. Results from Mixolab and dynamic rheometer showed that 2–3 % zein enhanced dough softness without affecting development time, stability, or creep recovery, while reducing pasting vi...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002846 |
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