Effect of the dough mixing process on the quality of wheat and buckwheat proteins

Effect of the dough mixing process on the quality of wheat and buckwheat proteins

Blog Article

The changes in the structure of cereal proteins during the mixing of flour into dough was described and evaluated.Wheat gliadins and glutenins (gluten proteins) have unique physical properties and play an important role lochby venture pouch in breadmaking.The effect of mixing time on the formation ruoan s?ilytysastia and the structure of the gluten network was determined using scanning electron microscopy (SEM).

Buckwheat flour (gluten-free) was used to compare the development of structure during the mixing process.