Freezing-induced loss of wheat starch granule-associated proteins affected dough quality: From water distribution, rheological properties, microstructure, and gluten development
Han Tao, Fan Lü, Xuefeng Zhu, Hui-Li Wang, Xueming Xu
Topics & Concepts
GlutenStarchGluteninRheologyFood scienceChemistryGranule (geology)Wheat starchPolysaccharideBiochemistryMaterials scienceComposite materialGeneProtein subunitFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems