An extensive review: How starch and gluten impact dough machinability and resultant bread qualities-Reference-Cited by-同舟云学术

An extensive review: How starch and gluten impact dough machinability and resultant bread qualities

Author:

Hu Xiaohui¹,Cheng Li¹²³⁴,Hong Yan¹²³,Li Zhaofeng¹²³^ORCID,Li Caiming¹,Gu Zhengbiao¹²³⁴

Affiliation:

1. School of Food Science and Technology, Jiangnan University, Wuxi, China

2. Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, Jiangsu Province, China

3. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China

4. Collaborative innovation center of food safety and quality control in Jiangsu province, Jiangnan University, Wuxi, Jiangsu, China

Funder

National Natural Science Foundation of China

Collaborative Innovation Center of Food Safety and Quality Control

Evaluation and Regulation of Nutritional Quality of Major Agricultural Products

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

Reference81 articles.

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