Starch other than gluten may make a dominant contribution to wheat dough mixing properties: A case study on two near-isogenic lines
Hongxia Li, Yanrong Ma, Yilin Pan, Liwei Yu, Renmei Tian, Daying Wu, Yanzhou Xie, Zhonghua Wang, Xueyan Chen, Xin Gao
Topics & Concepts
GlutenGluteninStarchFood scienceCrystallinityRheologyChemistryMixing (physics)Wheat flourViscosityMicrostructureMaterials scienceCrystallographyComposite materialBiochemistryPhysicsProtein subunitGeneQuantum mechanicsFood composition and propertiesPhytase and its ApplicationsPolysaccharides Composition and Applications