Structural, physicochemical and long-term retrogradation properties of wheat starch treated using transglucosidase.
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DOI: 10.1016/j.foodchem.2022.132226
Abstract: To reduce the wheat-flour-based food texture and flavor deterioration caused by starch retrogradation, herein wheat starch, the most ingredient in wheat flour, was modified by transglucosidase to delay long-term retrogradation of wheat starch. The study… read more here.
Keywords: retrogradation; long term; wheat starch; transglucosidase ... See more keywords