New 90 K SNP Array Maps Genes Behind Wheat Processing Quality
A new 84,661-locus wheat SNP array, anchored to a telomere-to-telomere reference genome, enabled researchers to map 62 loci for dough ...
Tag: dough rheology
Gluten Components Reshape Wheat Flour Dough and Fresh Wet Noodle Quality
Enriching wheat flour with glutenin or whole gluten strengthens the gluten network, reduces free sulfhydryl groups, and enhances fresh wet ...
Fresh Green Banana Puree Boosts Fiber in Wheat Bread but Weakens Dough and Cuts Acceptability
A Ugandan study found that substituting 30% of wheat flour with fresh green mature N23 cooking banana puree raised resistant ...
Cold Fermentation Strategy Balances Selenium Enrichment and Quality in Steamed Bread
A study of Chinese steamed bread finds that a short pre-fermentation followed by refrigeration increases organic selenium accumulation while preserving ...
Yeast Extract Could Cut Salt in Baguettes Without Sacrificing Taste, Study Finds
A comprehensive study shows yeast extract can replace up to half the salt in baguette bread while preserving flavor, color, ...
Lentinus edodes Polysaccharides Transform Noodle Texture and Digestion
In the ever-evolving landscape of food science, the quest to enhance staple foods not only in taste and texture but ...
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