Concepedia

Starch–gluten interactions during gelatinization and its functionality in dough like model systems

Mario Jekle, Katharina Mühlberger, Thomas Becker

Food Hydrocolloids · 2015 · 197 citations · 32 references

Concepts

AgricultureBiochemistryFood ScienceFood ChemistryFood EngineeringFood ProcessingCereal Grain ChemistryDough RheologyFood Texture ChemistryFood TexturizationGelsStarch ChemistryGluten Network FormationGluten StructureProtein-dough InteractionsStarch GelatinizationStarch-dough Interactions

References

32

Wheat flour constituents: how they impact bread quality, and how to impact their functionality

Hans Goesaert, Kristof Brijs, W. S. Veraverbeke et al. · Trends in Food Science & Technology · 2005 · 1K citations

Agriculture, Food Science, Nutritional Sciences +11

Protein–polysaccharide interactions

J.L. Doublier, Catherine Garnier, D. Renard et al. · Current Opinion in Colloid & Interface Science · 2000 · 704 citations

Polysaccharide protein interactions

C.G de Kruif, Remco Tuinier · Food Hydrocolloids · 2001 · 513 citations

Effect of Small and Large Wheat Starch Granules on Thermomechanical Behavior of Starch

Eleni Chiotelli, Martine Le Meste · Cereal Chemistry · 2002 · 273 citations

Agriculture, Food Science, Materials Science +15

A mechanism of bread firming. I. Role of starch swelling

Margrit Martin, Kathleen Zeleznak, R.C. Hoseney · Europe PMC (PubMed Central) · 1991 · 240 citations

Agriculture, Biochemistry, Food Science +9