Dr. Jean Weese Flour - Gluten Structure Sulfhydryl groups - SH Disulfide bonds -S-SHydrogen bonds -H
Dr. Jean Weese Flour - Gluten Structure Sulfhydryl groups - SH Disulfide bonds -S-SHydrogen bonds -H
Dr. Jean Weese Flour ◼- Gluten Proteins O Glutenin - glutamine C-NH2 proline Gliadin - glutamic acid
Dr. Jean Weese Flour ◼- Gluten Proteins O Glutenin - glutamine C-NH2 proline Gliadin - glutamic acid
Dr. Jean Weese Flour - Bread gels after baking and cooling - Why hot bread collapses when cut hot - As molecules cool they start to associate
Dr. Jean Weese Flour - Bread gels after baking and cooling - Why hot bread collapses when cut hot - As molecules cool they start to associate