Rheological, microstructure and mixing behaviors of frozen dough reconstituted by wheat starch and gluten
Zixuan Yang, Dan Xu, Hongling Zhou, Fengfeng Wu, Xueming Xu
Topics & Concepts
GlutenDifferential scanning calorimetryStarchRheologyFourier transform infrared spectroscopyMicrostructureFood scienceChemistryRheometerMaterials scienceChemical engineeringComposite materialCrystallographyEngineeringThermodynamicsPhysicsFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls