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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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| Publicat a: | Foods |
|---|---|
| Autors principals: | , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2021
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8233833/ https://ncbi.nlm.nih.gov/pubmed/34207388 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10061419 |
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