The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles
Xinyang Sun, Ziwu Bu, Bingqian Qiao, Pamela Drawbridge, Yong Fang
Topics & Concepts
Food scienceGlutenRheologyMicrostructureBranStarchTexture (cosmology)Retrogradation (starch)Particle sizeWheat flourCultivarChemistryMaterials scienceAmyloseAgronomyComposite materialRaw materialBiologyPhysical chemistryOrganic chemistryImage (mathematics)Artificial intelligenceComputer scienceFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology