File:Schematic representation of gluten network formation.png
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Summary
| Description |
English: Schematic representation of gluten network formation depending on the water content. (A): weak wheat flour with below optimal water content; (B): weak wheat flour with optimal water content; (C): weak wheat flour with above optimal water content and (D): baking mixture with optimal water content. |
| Date | |
| Source | Schopf, M.; Scherf, K.A. Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume. Foods 2021, 10, 228. https://doi.org/10.3390/foods10020228 |
| Author | Schopf et al |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 13:29, 3 September 2022 | | 1,183 × 418 (299 KB) | WikipSQ | Uploaded a work by Schopf et al from Schopf, M.; Scherf, K.A. Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume. Foods 2021, 10, 228. https://doi.org/10.3390/foods10020228 with UploadWizard |
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