Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat

被引：0

作者：

Yu, Liwei ^{[1
]}

Guo, Lei ^{[1
]}

Liu, Yingchun ^{[1
]}

Ma, Yanrong ^{[1
]}

Zhu, Jianchu ^{[1
]}

Yang, Yang ^{[1
]}

Min, Donghong ^{[1
]}

Xie, Yanzhou ^{[1
]}

Chen, Mingxun ^{[1
]}

Tong, Jingyang ^{[2
]}

Rehman, Ata-ur ^{[3
]}

Wang, Zhonghua ^{[1
]}

Cao, Xinyou ^{[4
]}

Gao, Xin ^{[1
]}

机构：

[1] State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling,Shaanxi,712100, China

[2] Institute of Crop Sciences/National Wheat Improvement Center, Chinese Academy of Agricultural Sciences, Beijing,100081, China

[3] Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga,NSW,2650, Australia

[4] Crop Research Institute, Shandong Academy of Agricultural Sciences/National Engineering Laboratory for Wheat and Maize/Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow and Huai River Valley, Ministry of Agriculture, Jinan,250100, Chi

来源：

Carbohydrate Polymers | 2021年 / 257卷

关键词：

Physicochemical properties;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

共 13 条

[1] Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat
Yu, Liwei
Guo, Lei
Liu, Yingchun
Ma, Yanrong
Zhu, Jianchu
Yang, Yang
Min, Donghong
Xie, Yanzhou
Chen, Mingxun
Tong, Jingyang
Rehman, Ata-ur
Wang, Zhonghua
Cao, Xinyou
Gao, Xin
CARBOHYDRATE POLYMERS, 2021, 257
[2] Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat (vol 257, 117623, 2021)
Yu, Liwei
Guo, Lei
Liu, Yingchun
Ma, Yanrong
Zhu, Jianchu
Yang, Yang
Min, Donghong
Xie, Yanzhou
Chen, Mingxun
Tong, Jingyang
Rehman, Ata-ur
Wang, Zhonghua
Cao, Xinyou
Gao, Xin
CARBOHYDRATE POLYMERS, 2025, 357
[3] Effects of wheat gluten addition on dough structure, bread quality and starch digestibility of whole wheat bread
Zeng, Fangye
Weng, Yexun
Yang, Yueyue
Liu, Qing
Yang, Jiahua
Jiao, Aiquan
Jin, Zhengyu
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2023, 58 (07): : 3522 - 3537
[4] Particle size distribution of wheat starch granules in relation to baking properties of frozen dough
Tao, Han
Wang, Pei
Wu, Fengfeng
Jin, Zhengyu
Xu, Xueming
CARBOHYDRATE POLYMERS, 2016, 137 : 147 - 153
[5] Effects of the size distribution of wheat starch on noodles with and without gluten
Yan, Huili
Lu, Qiyu
JOURNAL OF TEXTURE STUDIES, 2021, 52 (01) : 101 - 109
[6] Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato-wheat flour-based bread
Hu, Xiaohui
Cheng, Li
Hong, Yan
Li, Zhaofeng
Li, Caiming
Gu, Zhengbiao
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2021, 56 (08): : 4149 - 4158
[7] Effects of varying weight ratios of large and small wheat starch granules on experimental straight-dough bread
Park, SH
Chung, OK
Seib, PA
CEREAL CHEMISTRY, 2005, 82 (02) : 166 - 172
[8] Wheat starch particle size distribution regulates the dynamic transition behavior of gluten at different stages of dough mixing
Shen, Huishan
Yan, Mengting
Liu, Xinyue
Ge, Xiangzhen
Zeng, Jie
Gao, Haiyan
Zhang, Guoquan
Li, Wenhao
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2023, 244
[9] Size distribution and properties of wheat starch granules in relation to crumb grain score of pup-loaf bread
Park, SH
Wilson, JD
Chung, OK
Seib, PA
CEREAL CHEMISTRY, 2004, 81 (06) : 699 - 704
[10] Effects of the interaction of different particle size wheat bran dietary fiber with gluten protein and starch on dough structure and properties
Li, Mengyuan
Zheng, Xueling
Sun, Binghua
Li, Li
Wang, Xiaoxi
Ma, Sen
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2025, 307

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