Thermal, structural, rheological and morphological properties of potato starch-gluten model dough systems: Effect of degree of starch pre-gelatinization
Fen Xu, Wei Liu, Liang Zhang, Qiannan Liu, Rui Wang, Hong Zhang, Honghai Hu, Christophe Blecker
Topics & Concepts
Starch gelatinizationStarchGlutenRheologyFood scienceViscoelasticityPotato starchWheat glutenMaterials scienceChemistryRetrogradation (starch)Chemical engineeringComposite materialAmyloseEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls