Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain 1H NMR study.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.05.049
Abstract: Amylose (AM) and amylopectin (AP) functionality during bread making was unravelled with a temperature-controlled time domain proton nuclear magnetic resonance (TD 1H NMR) toolbox. Fermented doughs from wheat flour containing starches with atypical AP chain… read more here.
Keywords: baking cooling; amylose amylopectin; amylopectin functionality; temperature ... See more keywords
Amylose and amylopectin functionality during storage of bread prepared from flour of wheat containing unique starches.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126609
Abstract: Bread crumb firming is largely determined by the properties of gluten and starch, and the transformations they undergo during bread making and storage. Amylose (AM) and amylopectin (AP) functionality in fresh and stored bread was… read more here.
Keywords: storage; amylose amylopectin; flour wheat; bread ... See more keywords