Regulation of baking quality and starch digestibility in whole wheat bread based on β-glucans and protein addition strategy: Significance of protein-starch-water interaction in dough
Fangye Zeng, Zhongbo Hu, Yueyue Yang, Zhengyu Jin, Aiquan Jiao
Topics & Concepts
Food scienceGlucanYeastStarchGlutenChemistryBeta-glucanProtein qualityWheat flourBiochemistryFood composition and propertiesPhytase and its ApplicationsMicrobial Metabolites in Food Biotechnology