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Wheat gluten was isolated in a laboratory dough-batter flour separation process in the presence or absence of lipases differing in hydrolysis specificity. The obtained gluten was blended with wheat starch to obtain gluten-starch (GS) blends of which the water and oil binding capacities were investigated. Furthermore, GS blends were mixed into dough and processed into model breads, of which dough extensibility...
Pound cake is made from equal portions of egg, wheat flour, sugar and margarine or butter. Its quality is codetermined by the protein network formed during baking. A key insight on egg yolk functionality is that during batter mixing the yolk granules disintegrate and dissolve most of their protein into the batter liquor. This was demonstrated by comparing the protein population of a reference batter...
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