Interaction between A-type/B-type starch granules and gluten in dough during mixing.

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作者： Mingfei,Li ^[1] ; Chong,Liu ^[2] ; Xueling,Zheng ^[3] ; Jing,Hong ^[1] ; Ke,Bian ^[1] ; Limin,Li ^[1]

作者单位： College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, PR China. ^[1] College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, PR China. Electronic address: liuachong@haut.edu.cn. ^[2] College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, PR China. Electronic address: xlzhenghaut@126.com. ^[3]

关键词 A and B starch granules Dough Gluten Interaction Rheological property Structural property

主题词面包(Bread);面粉(Flour);谷蛋白类(Glutens);亲水和疏水相互作用(Hydrophobic and Hydrophilic Interactions);聚合(Polymerization);流变学(Rheology);淀粉(Starch)

DOI 10.1016/j.foodchem.2021.129870

PMID 33940292

发布时间 2021-06-14

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准确一般字义偏差语意偏离译文作用小提交