Prediction of the rheological properties of wheat dough by starch‐gluten model dough systems: effect of gluten fraction and starch variety-Reference-Cited by-同舟云学术

Prediction of the rheological properties of wheat dough by starch‐gluten model dough systems: effect of gluten fraction and starch variety

Published:2022-02-18 Issue:4 Volume:57 Page:2126-2137
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Xu Fen¹²,Liu Wei¹,Zhang Liang¹,Liu Qiannan¹,Hu Xiaojia¹,Wang Feng¹,Zhang Hong¹^ORCID,Hu Honghai¹^ORCID,Blecker Christophe²

Affiliation:

1. Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China

2. Department of Food Science and Formulation Gembloux Agro‐Bio Tech University of Liège Gembloux 5030 Belgium

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15643

Reference35 articles.

1. Effect of particle size and temperature on rheological, thermal, and structural properties of pumpkin flour dispersion

2. A review of particulate reinforcement theories for polymer composites

3. Rheological behavior of Peruvian carrot starch gels as affected by temperature and concentration

4. Physicochemical properties of starch in relation to rheological properties of wheat dough (Triticum aestivum L.)

5. Effect of Gluten on Pasting Properties of Wheat Starch

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