Effects of sourdough on bread staling rate: From the perspective of starch retrogradation and gluten depolymerization
Meixuan Li, Honghong Zhang, Lingyi Lyu, Qing Deng, Haoran Fan, Xueming Xu, Dan Xu, Dan Xu
Topics & Concepts
Food scienceAmylopectinDepolymerizationGlutenChemistryStarchRetrogradation (starch)GluteninWheat flourFermentationPolymer chemistryBiochemistryAmyloseProtein subunitGeneFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications