Effect of heat on rheology, surface hydrophobicity and molecular weight distribution of glutens extracted from flours with different bread-making quality
Keywords: گلوتن; Baking quality; Gluten; Heat effect; Rheology; Creep recovery; Surface hydrophobicity; Molecular weight distribution; Field-flow fractionationANS, 8-aniline-1-naphthalene sulfonate; DTNB, 5.5′-dithiobis-(2-nitrobenzoic acid); FFF, field-flow fractionation