Time differences in processing with mechanized bread‐making cause changes in the rheological properties of dough. The effect of the addition of acid‐soluble wheat protein (ASP), mainly composed of gliadin, on these changes was examined.

中文翻译：

---

向面团中添加酸溶性小麦蛋白对面包制作产品质量稳定的影响

机械化面包制作过程中的时间差异会导致面团流变特性的变化。研究了添加主要由麦醇溶蛋白组成的酸溶性小麦蛋白（ASP）对这些变化的影响。