Moderate addition of B-type starch granules improves the rheological properties of wheat dough
Lei Guo, Qingru Wang, Heng Chen, Daying Wu, Cuican Dai, Yifei Chen, Yanrong Ma, Zhonghua Wang, Hongxia Li, Xinyou Cao, Xin Gao
Topics & Concepts
Food scienceStarchRheologyGlutenWheat flourChemistryWheat starchYield (engineering)AgronomyMaterials scienceBiologyComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsPhytase and its Applications