Investigation on the Molecular and Physicochemical Changes of Protein and Starch of Wheat Flour during Heating

The behaviors of starch and protein in wheat flour during heating were investigated, and the molecular changes of starch and protein and their effects on the textural characteristics were assessed. The results showed that with the increased temperature, soluble protein aggregated to insoluble high-m...

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Detalles Bibliográficos
Autores principales: Yang, Tao, Wang, Pei, Zhou, Qin, Wang, Xiao, Cai, Jian, Huang, Mei, Jiang, Dong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8233833/
https://www.ncbi.nlm.nih.gov/pubmed/34207388
http://dx.doi.org/10.3390/foods10061419

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8233833/
https://www.ncbi.nlm.nih.gov/pubmed/34207388
http://dx.doi.org/10.3390/foods10061419

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