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Amorphisation and chain length reduction of cellulose affect its impact on the water distribution, dough rheology and loaf volume in bread making

Karel Thielemans; Yamina De Bondt; An Bautil; Chiara Roye; Bert F. Sels; Christophe M. Courtin
Food Hydrocolloids · Vol. 146 · pp. 109258 · 2024

Abstract

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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2024-01-01
Publication Year2024
Volume146
Pages109258
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2023.109258
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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