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Development of a novel model dough based on mechanically activated cassava starch and gluten protein: Application in

Rong Liu1, Weidong Sun2, Yanjuan Zhang3

  • 1School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China; College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Institute of Electromechanical and Quality Technology Engineering, Nanning University, Nanning 530200, China.

Food Chemistry
|July 23, 2019
PubMed

Keywords:
BreadCassava starchDamaged starchGluten proteinMechanical activationModel dough

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