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Gluten is a fundamental component for the overall quality and structure of breads. The replacement of the gluten network in the development of gluten-free cereal products is a challenging task for the cereal technologist. The functionality of proteins from gluten-free flours could be modified in order to improve their baking characteristics by promoting protein networks. Transglutaminase (TGase) has...
Structure formation in dough systems is the result of an interplay between processing conditions and subsequent interactions in the protein phase. These interactions can be both of a covalent (disulfide bonds) and physical nature and occur at all length scales.The aim of this work was to investigate the effect of simple shear deformation at various shear rates on wheat dough rheological properties,...
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