Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)
Xin Gao, Jingyang Tong, Lei Guo, Liwei Yu, Shaopeng Li, Bingpeng Yang, Libin Wang, Yang Liu, Faji Li, Jun Guo, Shengnan Zhai, Cheng Liu, Ata-ur Rehman, Asgar Farahnaky, Pei Wang, Zhonghua Wang, Xinyou Cao
Topics & Concepts
GlutenStarchGluteninFood scienceAmyloseGranule (geology)ChemistryWheat flourRheologyWheat starchMaterials scienceBiochemistryComposite materialGeneProtein subunitFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology