Amylose and amylopectin functionality during storage of bread prepared from flour of wheat containing unique starches
Mieke A. Nivelle, Alice S. Beghin, Patricia Vrinten, Toshiki Nakamura, Jan A. Delcour
Topics & Concepts
AmylopectinFood scienceAmyloseRetrogradation (starch)ChemistryGlutenBread makingStarchWheat flourGluten freeFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProteins in Food Systems