Food chemistryFlourTriticumGenotypeRheologyPlant Proteins
Exploring the mechanism of dough mixing characteristics from the perspectives of protein content, solvent retention capacity, and protein interactions based on genotype, irrigation, storage, and mill streams.
Ziyan Dong, Clyde Don, Xianghai Meng, Yufan Yang, Boli Guo, Junjie Lei, Bo Zhang
Published: 202610.1016/j.foodchem.2025.147703
Abstract
This study examined wheat protein properties and dough rheology across genotypes ('2 + 12' vs '5 + 10'), irrigation, storage, and mill streams. '5 + 10' genotype, no irrigation, and break flour showed higher protein and disulfide (SS) bonds but lower…
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