Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms
Yun Zhou, Sushil Dhital, Chenyang Zhao, Fayin Ye, Jia Chen, Guohua Zhao
Topics & Concepts
GlutenChemistryStarchHydrophobic effectFood scienceFiberSteric effectsHydrogen bondPolysaccharideDietary fiberWheat flourSwellingSwelling capacityProtein–protein interactionWheat starchBiochemistryBiophysicsChemical engineeringMoleculeOrganic chemistryBiologyEngineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyCeliac Disease Research and Management