Interaction of B-type starch with gluten skeleton improves wheat dough mixing properties by stabilizing gluten micro-structure
Liwei Yu, Yanrong Ma, Yiyue Zhao, Ata-ur Rehman, Lei Guo, Yingchun Liu, Yang Yang, Zhonghua Wang, Xinyou Cao, Xin Gao
Topics & Concepts
GlutenGluteninStarchFood scienceRheologyChemistryMixing (physics)Wheat starchCorn starchMaterials scienceBiochemistryComposite materialGeneQuantum mechanicsProtein subunitPhysicsFood composition and propertiesCeliac Disease Research and ManagementWheat and Barley Genetics and Pathology