Leonhard Maria Vidal

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1 INTRODUCTION Wheat flour dough is characterized by a highly crosslinked and widespread protein network (Jekle & Becker, 2011a). The three-dimensional network enables the matrix to retain gas and is therefore, together with the heat-induced starch gelatinization, responsible for the achievement of high loaf volumes and appealing crumb structures after baking (Dowell et al., 2008; Hrušková et al., 2006; Wikstrom & Bohlin, 1996).