Interaction of B-type starch with gluten skeleton improves wheat dough mixing properties by stabilizing gluten micro-structure-Reference-Cited by-同舟云学术

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Interaction of B-type starch with gluten skeleton improves wheat dough mixing properties by stabilizing gluten micro-structure

Published:2022-03 Issue: Volume:371 Page:131390
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yu Liwei,Ma Yanrong,Zhao Yiyue,Rehman Ata-ur,Guo Lei,Liu Yingchun,Yang Yang,Wang Zhonghua,Cao Xinyou,Gao Xin

Funder

Key Technology Research and Development Program of Shandong

China Postdoctoral Science Foundation

Shandong Academy of Agricultural Sciences

Taishan Industry Leading Talents

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Protein network analysis – a new approach for quantifying wheat dough microstructure;Bernklau;Food Research International,2016

2. Pasting and swelling properties of wheat flour and starch in relation to amylose content;Blazek;Carbohydrate Polymers,2008

3. Simultaneous immunofluorescent imaging of gliadins, low molecular weight glutenins, and high molecular weight glutenins in wheat flour dough with antibody-quantum dot complexes;Bonilla;Food Research International,2019

4. Physicochemical properties of starch in relation to rheological properties of wheat dough (Triticum aestivum L.);Cao;Food Chemistry,2019

5. Effects of 1Dy12 subunit silencing on seed storage protein accumulation and flour-processing quality in a common wheat somatic variation line;Chen;Food Chemistry,2021

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2. Enhanced B-type starch granules proportion modulates starch-gluten interactions during the thermal processing of reconstituted doughs;Food Chemistry;2024-10

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4. Effect of starch granule size on the properties of dough and the oil absorption of fried potato crisps;International Journal of Biological Macromolecules;2024-05

5. Using wheat flour mixing technology: the relationship between dough rheological properties and oil content in frying behaviour;International Journal of Food Science & Technology;2023-08-13

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