Effect of sucrose, trehalose, maltose and xylose on rheology, water mobility and microstructure of gluten-free model dough based on high hydrostatic pressure treated starches
Md. Hafizur Rahman, Hongnan Sun, Miao Zhang, Taihua Mu, Nasir Mehmood Khan
Topics & Concepts
TrehaloseMaltoseChemistryRetrogradation (starch)StarchFood scienceSucroseRheologyGlutenHydrostatic pressurePotato starchXyloseFermentationBiochemistryMaterials scienceThermodynamicsComposite materialAmylosePhysicsFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology