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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Bibliographic Details
Main Authors: Tao Yang, Pei Wang, Qin Zhou, Xiao Wang, Jian Cai, Mei Huang, Dong Jiang
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/10/6/1419