Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat.
Sign Up to like & getrecommendations! Published in 2021 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2021.117623
Abstract: Our study on six wheat genotypes has revealed strong interaction between gluten and starch to affect dough stability. To establish gluten-starch interaction and its roles in dough stability, we randomly selected 16 wheat genotypes and… read more here.
Keywords: dough stability; wheat; starch granules; gluten starch ... See more keywords
Comparison of structural features of reconstituted doughs affected by starches from different cereals and other botanical sources
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2020.102937
Abstract: Abstract Starch, as the main component of flour products, determines the physicochemical properties of dough. This work investigated the relationship of the physical properties of seven types of starches from various cereals with the structural… read more here.
Keywords: dough stability; reconstituted doughs; features reconstituted; structural features ... See more keywords