Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties
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DOI: 10.3389/fnut.2023.1195505
Abstract: High amylose wheat (HAW) has potential health benefits but its dough structure is usually inferior. Wheat dough is a complex mixture and its structure is influenced by the physicochemical properties of gluten and starch. In… read more here.
Keywords: starch granules; structure; wheat; starch ... See more keywords