Concepedia

Influence of magnetic field on gluten aggregation behavior and quality characteristics of dough enriched with potato pulp

Jialin Song, Lijun Jiang, Mingming Qi, Feng Han, Luxia Li, Mei Xu, Yue‐Ming Li, Dongliang Zhang, Shifeng Yu, Hongjun Li

International Journal of Biological Macromolecules · 2023 · 20 citations · 45 references

DOI

Concepts

References

45

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

Mario Jekle, Katharina Mühlberger, Thomas Becker · Food Hydrocolloids · 2015 · 197 citations

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Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour

Xingli Liu, Taihua Mu, Hongnan Sun et al. · Food Chemistry · 2017 · 164 citations · Full text

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Influence of potato flour on dough rheological properties and quality of steamed bread

Xingli Liu, Taihua Mu, Hongnan Sun et al. · Journal of Integrative Agriculture · 2016 · 135 citations · Full text

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Amino acid composition and nutritional value of four cultivated South American potato species

Veronika Bartová, Jan Bárta, Adéla Brabcová et al. · Journal of Food Composition and Analysis · 2015 · 115 citations

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Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan

S. Y. Sim, A. A. Noor Aziah, Lai‐Hoong Cheng · Food Hydrocolloids · 2010 · 114 citations

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