Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties.
Li L, Liu Z, Li X, Chu X, Yang W, Wang B, Xie Y, Li X.
Li L, et al.
Front Nutr. 2023 May 17;10:1195505. doi: 10.3389/fnut.2023.1195505. eCollection 2023.
Front Nutr. 2023.
PMID: 37266134
Free PMC article.
Moreover, Xinong 836 wheat starch showed highest swelling power and water solubility. Importantly, the flour of Xinong 836 wheat had the highest protein content and wet gluten content and Xinong 836 wheat gluten showed highest beta-sheets content and disulfid …
Moreover, Xinong 836 wheat starch showed highest swelling power and water solubility. Importantly, the flour of Xinong 836 whe …