
doi: 10.1271/bbb.60.1444
Treating bread dough by a high-voltage electric field (HVEF) during the first fermentation enabled the bread dough to retain water in the gluten fibers. The microstructure of the gluten fibers was ...
dough, gluten, water activity, bread, high-voltage electric field
dough, gluten, water activity, bread, high-voltage electric field
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