Effect of oat β-glucan addition on the staling properties of wheat-oat blended flour Chinese steamed bread
Shuya Xu, Yuyuan Gong, Hamad Rafique, Ting He, Xinzhong Hu
Topics & Concepts
Food scienceChemistryCrystallinityResistant starchWater contentRetrogradation (starch)StarchGlucanWheat flourBound waterMoistureAmyloseBiochemistryCrystallographyOrganic chemistryGeotechnical engineeringEngineeringMoleculeFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications