Evolution of the morphological, structural, and molecular properties of gluten protein in dough with different hydration levels during mixing.

Due to the strong intermolecular cross-linking effect in the dough, G′ and G′′ showed an increasing trend with increasing frequency ( Shewry et al., 2000 ).

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With the extension of mixing time, the GMP wet weight changed significantly and showed a trend of first increasing (5 min) and then decreasing (15 min).

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