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- Wang, Zhonghua, et al. Show all 12 Authors
- Food chemistry 2019 v.297 pp. 125000
- Triticum aestivum; amylose; crystal structure; dough; dough quality; enthalpy; gelatinization; gluten; microstructure; rheological properties; starch granules; swelling (materials); wheat
- ... Wheat dough has been considered as a complex blend where gluten forms the continuous reticular skeleton and starch granules act as filling particles. The effect of starch on dough behaviors is not clear and the mechanism of starch affecting dough properties needs to be revealed. In this study, the micro-structure and physiochemical properties of starch from six wheat varieties (lines) with differe ...
- Wang, Zhonghua, et al. Show all 7 Authors
- Food chemistry 2018 v.240 pp. 626-633
- Triticum aestivum; dough; dough development; extensibility; genes; gluten; glutenins; mixing; polymerization; polymers; quantitative analysis; wheat
- ... Wheat (Triticum aestivum L.) dough strength and extensibility are mainly determined by the polymerization of glutenin. The number of high-molecular-weight glutenin subunits (HMW-GS) differs in various wheat varieties due to the silencing of some genes. The effects of Ax1 or Dx2 subunit absence on glutenin polymerization, dough mixing properties and gluten micro structure were investigated with two ...