The Effect of Wet and Dry Heating Process and Wheat Flour Particle Sizes on Dough Rheology and Staling of Bread

The Effect of Wet and Dry Heating Process and Wheat Flour Particle Sizes on Dough Rheology and Staling of Bread

IntroductionWheat plays a major role in global nutrition but it cannot be used without processing. The nutritional importance of wheat flour is due to the presence of gluten proteins that create viscoelastic properties. Gluten as a protein inhibits the staleness of bread. Physical modification of fl...

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Bibliographic Details
Main Authors: Mohammad Fazli Rad, Jafar Milani, Sepide Haghighat
Format: Article
Language:English
Published: Ferdowsi University of Mashhad 2025-05-01
Series:مجله پژوهش‌های علوم و صنایع غذایی ایران
Subjects:
bread quality
particle size
physical modification
wheat flour
Online Access:https://ifstrj.um.ac.ir/article_46646_d207d72b697c557e273564c59f29fc09.pdf
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