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A quality characteristic of bread is that it has a homogeneous and fine crumb structure. The latter depends on the number and size of gas cells present in dough as well as their stabilization during fermentation and baking. Discontinuities in the gluten–starch matrix result in liquid films formed from the dough aqueous phase taking over gas cell stabilization. This is especially important in late...
Hydrophobins belong to the most important proteins produced by filamentous fungi. They are surface active and their foaming potential is due to the presence of particular spatial arrangements of hydrophobic and hydrophilic amino acids. However, their presence eventually leads to overfoaming of beers. In beers and other liquids hydrophobin molecules aggregate around hydrophobic carbon dioxide molecules...
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