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The present study sought to investigate the rheological properties of wheat starch‐gluten (WS‐G) and potato starch‐gluten (PS‐G) model doughs with different gluten fractions to elucidate the effectiveness of using model dough to predict wheat dough properties. The highest linear viscoelastic region, frequency dependence, maximum creep compliance and the lowest viscoelastic modulus and zero shear viscosity...
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