Moderate regulation of wheat B-starch ratio: Improvement of molecular structure, spatial conformation, aggregation behavior of reconstituted fermented doughs and its processing suitability-Reference-Cited by-同舟云学术

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Moderate regulation of wheat B-starch ratio: Improvement of molecular structure, spatial conformation, aggregation behavior of reconstituted fermented doughs and its processing suitability

Published:2024-08 Issue: Volume:274 Page:133256
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Liang Wei,Shen Huishan,Lin Qian,Liu Xinyue,Zhao Wenqing,Wang Xinyu,Zeng Jie,Gao Haiyan,Li Wenhao

Funder

Shaanxi Province Department of Science and Technology

Key Research and Development Projects of Shaanxi Province

Publisher

Elsevier BV

Reference32 articles.

1. Physicochemical and fermentation properties of pre-fermented frozen dough: comparative study of frozen storage and freeze-thaw cycles;Lu;Food Hydrocoll.,2023

2. The relation between wheat starch properties and noodle springiness: from the view of microstructure quantitative analysis of gluten-based network;An;Food Chem.,2022

3. Moderate addition of B-type starch granules improves the rheological properties of wheat dough;Guo;Food Res. Int.,2022

4. Effect of A- and B-granules of wheat starch on Chinese noodle quality;Yan;J. Cereal Sci.,2020

5. Physicochemical properties and amylopectin fine structures of A- and B-type granules of waxy and normal soft wheat starch;Kim;J. Cereal Sci.,2010

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