Adequately increasing the wheat B-starch ratio can improve the structure-properties of dough during freeze-thaw cycles: Mechanisms and conformational relations
Wei Liang, Chenyang Sun, Huishan Shen, Qian Lin, Li Niu, Xinyue Liu, Wenqing Zhao, Ruijie Li, Wenhao Li
Topics & Concepts
StarchGlutenFood scienceChewinessChemistrySteamingAmyloseBreakageWheat starchPlant proteinChemical engineeringMaterials scienceComposite materialEngineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications