Abstract
AbstractThe addition of malonaldehyde (MA) results in significant changes in the visco‐elastic behaviour of wheat flour dough. Incorporation of MA in wheat flour also enhances its rate of maturation during subsequent storage. After storage, MA treated wheat flour had lesser extensibility and higher resistance, dough development time and stability than the untreated sample. Altered visco‐elastic behaviour of wheat flour has been explained by the reaction of MA with sulphohydryl and amino groups.
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