Food chemistry
Divergent temperature regulation of dough sheet extensibility driven by moisture threshold during mixing.
Junkui Li, Yajing Qi, Shuyi Liu, Liuping Zhang, Ruofan Wang, Bin Xu
Published: 202610.1016/j.foodchem.2026.148107
Abstract
Dough sheet extensibility is synergistically regulated by water addition and mixing temperature, yet their interaction mechanisms remain unclear. Employing water content (34%, 37%, 40%) and mixing temperature 4-45 °C, this study investigated dough sh…
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