Relationships between flour/dough microstructure and dough handling and baking properties

Dough and bread are primarily composed of proteins, lipids, carbohydrates, water and air. The dough ingredients in combination with the processing conditions determine the microstructure, and the microstructure determines the appearance, texture, taste perception and stability of the final product. Microstructural studies have the potential for elucidating the phenomena underlying dough handling and baking properties.

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