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Interaction of B-type starch with gluten skeleton improves wheat dough mixing properties by stabilizing gluten

Liwei Yu1, Yanrong Ma1, Yiyue Zhao1

  • 1State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China.

Food Chemistry
|November 23, 2021
PubMed

Keywords:
Composition of glutenin subunitsDough propertiesMicro-structure of gluten skeletonStarch granulesWheat dough

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