Effects of HMW-GSs at Glu-B1 locus on starch-protein interaction and starch digestibility during thermomechanical processing of wheat dough.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12340
Abstract: BACKGROUND The composition of glutenin protein significantly affects protein-starch interactions and starch digestion characteristics in wheat dough matrices. To elucidate the effects of high molecular weight glutenin subunits at the Glu-B1 locus on dough processing… read more here.
Keywords: processing; starch; wheat dough; protein starch ... See more keywords
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2591-y
Abstract: Abstract The aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato–wheat flour basis) on the potato–wheat dough (the mass… read more here.
Keywords: wheat flour; wheat dough; wheat; evaluation different ... See more keywords
Comprehensive metabolite analysis of wheat dough in a continuous heating process.
Sign Up to like & getrecommendations! Published in 2022 at "Food research international"
DOI: 10.1016/j.foodres.2022.110972
Abstract: Comprehensive metabolite analysis was carried out by gas chromatography combined with mass spectrometry to investigate the time-dependent metabolic changes during wheat dough heating. Thirty-five volatile metabolites comprising alcohols, ketones, aldehydes, aromatic compounds, furans, acids and… read more here.
Keywords: analysis; wheat dough; metabolite analysis; non volatile ... See more keywords
Advances in the development of wheat dough and bread by means of shearing
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2018.12.001
Abstract: Abstract Wheat dough was produced in a rheometer by applying consecutive stress-relaxation steps with alternating direction of shear. A well-defined stress environment prevented separation of gluten and starch during shearing and allowed instantaneous determination of… read more here.
Keywords: development; wheat dough; dough bread; development wheat ... See more keywords
Gluten-starch interface characteristics and wheat dough rheology-Insights from hybrid artificial systems.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16115
Abstract: Referring to the total surface existing in wheat dough, gluten-starch interfaces are a major component. However, their impact on dough rheology is largely unclear. Common viewpoints, based on starch surface modifications or reconstitution experiments, failed… read more here.
Keywords: rheology; interface characteristics; wheat dough; surface ... See more keywords
The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough
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DOI: 10.3390/foods13162556
Abstract: The effects of lophatherum gracile brongn flavonoids on the multiscale structure and functional properties of wheat dough were investigated. Wheat dough samples with varying contents of lophatherum gracile brongn flavonoids were analyzed to assess changes… read more here.
Keywords: brongn flavonoids; lophatherum gracile; gracile brongn; wheat dough ... See more keywords