Water mobility and microstructure of gluten network during dough mixing using TD NMR

[Display omitted] •Water mobility distribution in dough changed with mixing conditions.•Four patterns of water distribution were defined as hydration states.•Hydration states were discriminated by the most mobile water pools.•Changes in hydration states were related to gluten network development. Th...

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Bibliographic Details
Published inFood chemistry Vol. 409; p. 135329
Main Authors Dufour, Maude, Foucat, Loïc, Hugon, Florence, Dugué, Aurore, Chiron, Hubert, Della Valle, Guy, Kansou, Kamal, Saulnier, Luc
Format Journal Article
LanguageEnglish
Published England Elsevier Ltd 30.05.2023
Elsevier
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