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