Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties

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 this study, we investigated the starch granule development, gluten structure...

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Detalles Bibliográficos
Autores principales: Li, Liqun, Liu, Zhenzhen, Li, Xu, Chu, Xiangnan, Yang, Weibing, Wang, Bingxin, Xie, Yanzhou, Li, Xuejun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10230047/
https://www.ncbi.nlm.nih.gov/pubmed/37266134
http://dx.doi.org/10.3389/fnut.2023.1195505

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10230047/
https://www.ncbi.nlm.nih.gov/pubmed/37266134
http://dx.doi.org/10.3389/fnut.2023.1195505

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