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.
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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