Water and Thermal Properties Characterized in Phases of Wheat Flour Dough during Thawing and Baking Conditions
Phase separation of dough is based on the thermodynamic incompatibility of its components. The studies on phase-separated systems allow to model, understand, and develop foods. Model dough systems made with water and wheat flour were disassembled into their main structural phases, i.e. liquid, gel, gluten and starch phases, by ultracentrifugation, and further characterized with differential scanni
