Interaction between A-type/B-type starch granules and gluten in dough during mixing.
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DOI: 10.1016/j.foodchem.2021.129870
Abstract: To explore the interaction between A/B starch and gluten, the rheological and structural properties of starch-gluten dough with varied A/B starch ratios during mixing were investigated. The G' and G″ values of under- and overdeveloped… read more here.
Keywords: gluten dough; starch granules; starch gluten; interaction ... See more keywords