- Article
Changes in Protein Non-Covalent Bonds and Aggregate Size during Dough Formation
- Sonoo Iwaki,
- Shiro Aono,
- Katsuyuki Hayakawa,
- Bin Xiao Fu and
- Chikako Otobe
This research investigated changes in the amounts and sizes of monomeric proteins and protein aggregates during dough mixing, with a focus on the contribution of non-covalent bonds in the aggregation of gluten proteins. High protein flour (HF) and lo...