Dynamic rheological behavior of high-amylose wheat dough during various heating stages: Insight from its starch characteristics
Zehua Liu, Gaomin Cheng, Zhonghua Gu, Qiong Zhou, Yunfei Yang, Zhaowan Zhang, Renyong Zhao, Chengwei Li, Jichun Tian, Junwei Feng, Hongxin Jiang
Topics & Concepts
AmyloseStarchRheologySwellingFood scienceMaterials scienceSolubilityRheometryViscosityStarch gelatinizationChemistryChemical engineeringComposite materialOrganic chemistryEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls