Response of the distribution and molecular transition of gluten proteins and quality of Chinese steamed bread to different hydration levels

Keyphrases

• Gluten Quality 100%
• Chinese Steamed Bread 100%
• Hydration Level 100%
• Chinses 50%
• Steamed Bread 50%
• Moisture Migration 33%
• Product Regulation 16%
• Conformational Transition 16%
• Quality Structure 16%
• Glutenin Macropolymer 16%
• MRI Results 16%
• Dough 16%
• Bread Processing 16%
• Morphology Transition 16%
• Product Understanding 16%
• Dough Rheological Properties 16%
• Morphological Distribution 16%
• Quality Formation 16%
• Chewiness 16%

Food Science

• Gluten Quality 100%
• Steaming 100%
• Chinese Steamed Bread 100%
• Stickiness 50%
• Density (Specific Gravity) 50%
• Chewiness 50%
• Dough Rheological Properties 50%