2006•Food Science and BiotechnologyRequires access

Effect of Enzymatically Hydrolyzed Vital Wheat Gluten on Dough Mixing and the Backing Properties of Wheat Flour Frozen Dough

Kyung-Ah Song, Bong Kyung Koh

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Key concepts: Food science, Gluten, Wheat flour, Wheat gluten, Hydrolysis, Mixing (physics), Chemistry, Wheat bread

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Effect of Enzymatically Hydrolyzed Vital Wheat Gluten on Dough Mixing and the Backing Properties of Wheat Flour Frozen Dough — Research Paper | ScholarLens