Effect of Kneading Time on the Properties of Zein in Acidified Model Dough
In this study, zein-based gluten-free model dough (Z dough) was prepared with zein, corn starch, and wormwood gum.Based on the flour quality test, the kneading torque, water composition and protein distribution of the zein Queen TOB Set simulated dough with different lactic acid content were compared when finish dough (torque up to 1.1 Nm; set as Z