Interaction between A-type/B-type starch granules and gluten in dough during mixing
Mingfei Li, Chong Liu, Xueling Zheng, Jing Hong, Ke Bian, Limin Li
Topics & Concepts
StarchGlutenChemistryFood scienceModified starchCovalent bondRheologyMixing (physics)Chemical engineeringMaterials scienceOrganic chemistryComposite materialQuantum mechanicsEngineeringPhysicsFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology