Interaction between gliadin/glutenin and starch granules in dough during mixing
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DOI: 10.1016/j.lwt.2021.111624
Abstract: Abstract In order to explore the interaction between gliadin/glutenin (gli/glu) and starch granules, rheological, microscopic and molecular structural properties of gluten-starch dough with varied gli/glu ratios during mixing was investigated. The effect of gli/glu ratio… read more here.
Keywords: gli glu; interaction; glutenin; gliadin ... See more keywords