Amylose and amylopectin functionality during storage of bread prepared from flour of wheat containing unique starches.
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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