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Baking quality and starch digestibility in whole wheat bread based on protein enrichment strategy: Significance of protein-starch-water interaction in dough

Fangye Zeng, Zhongbo Hu, Yueyue Yang, Zhengyu Jin, Aiquan Jiao

2024Food Bioscience11 citationsDOI

Topics & Concepts

Food scienceStarchGlutenChemistryProtein qualityProtein digestibilityGlycemic indexWheat flourPea proteinPlant proteinGlycemicBiotechnologyBiologyInsulinFood composition and propertiesPhytase and its ApplicationsMicrobial Metabolites in Food Biotechnology
Baking quality and starch digestibility in whole wheat bread based on protein enrichment strategy: Significance of protein-starch-water interaction in dough | Litcius