Relationship of Starch Pasting Properties and Dough Rheology, and the Role of Starch in Determining Quality of Short Biscuit

Starch plays an important role in food industry. In this study, three wheat cultivars with different protein contents were used to investigate the different ratios of starch addition on starch pasting properties, starch thermal performance, dough rheology, biscuit quality, and their relationships. R...

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Detalles Bibliográficos
Autores principales: Liu, Liang, Yang, Tao, Yang, Jianting, Zhou, Qin, Wang, Xiao, Cai, Jian, Huang, Mei, Dai, Tingbo, Cao, Weixing, Jiang, Dong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8996254/
https://www.ncbi.nlm.nih.gov/pubmed/35419013
http://dx.doi.org/10.3389/fpls.2022.829229

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8996254/
https://www.ncbi.nlm.nih.gov/pubmed/35419013
http://dx.doi.org/10.3389/fpls.2022.829229

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