Atomic force microscopy, deformation-recovery and numerical study of wheat dough

• Main Authors: P Mohammed, Mohd Afandi, Wakisaka, Minato
• Format: Article
• Language: English; English
• Published: Elsevier 2024
• Online Access: http://psasir.upm.edu.my/id/eprint/110999/1/1-s2.0-S0268005X24002509-main.pdf; http://psasir.upm.edu.my/id/eprint/110999/2/1-s2.0-S0268005X24002509-main.pdf; http://psasir.upm.edu.my/id/eprint/110999/; https://www.sciencedirect.com/science/article/abs/pii/S0268005X24002509?via%3Dihub; https://doi.org/10.1016/j.foodhyd.2024.109976

Experimental and numerical modelling work related to microstructure and deformation of starch, gluten and wheat dough was presented. Atomic force microscopy analyses through force spectroscopy on starch samples showed elastic behaviour of both dried and reconstituted wet starch granules, where wet s...