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Valorization of Canola Leaves (Brassica napus L.) Through Sourdough Breadmaking: A Preliminary Study on Dough Rheology and Bread Quality. [PDF]
Plant Foods Hum NutrTomassini E +4 more
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Food as Friend or Foe: A Decadal Narrative Review of Dietary Patterns as Determinants of Gastrointestinal Pathophysiology and Clinical Outcomes (2015-2025). [PDF]
Int J Mol SciMoleriu LC +7 more
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Interaction with wheat starch affect the aggregation behavior and digestibility of gluten proteins.
International Journal of Biological Macromolecules, 2023Understanding the interplay between gluten and wheat starch is crucial for elucidating the digestibility mechanism of gluten in wheat-based products. However, this mechanism remains under-investigated.
Jiwei Kuang +7 more
semanticscholar +1 more source
, 2021
Apart from starch, non-starch polysaccharides (fibers) play important roles in the functionality of gluten. The effect is more pronounced while preparing fiber-enriched cereal products, where additional fibers add further complexity to the starch-protein
Yun Zhou +5 more
semanticscholar +1 more source
Apart from starch, non-starch polysaccharides (fibers) play important roles in the functionality of gluten. The effect is more pronounced while preparing fiber-enriched cereal products, where additional fibers add further complexity to the starch-protein
Yun Zhou +5 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2021
Starch and gluten, the most important macromolecules in wheat flour, vary in thermal properties. The thermal behavior of starch, gluten and their complexes during the manufacture and quality control of flour products need to be accurately understood ...
Zhen Wang +6 more
semanticscholar +1 more source
Starch and gluten, the most important macromolecules in wheat flour, vary in thermal properties. The thermal behavior of starch, gluten and their complexes during the manufacture and quality control of flour products need to be accurately understood ...
Zhen Wang +6 more
semanticscholar +1 more source
Critical reviews in food science and nutrition, 2021
Recently, there has been an increase in demand for gluten-free (GF) products due to the growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free diet.
E. Aguiar +3 more
semanticscholar +1 more source
Recently, there has been an increase in demand for gluten-free (GF) products due to the growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free diet.
E. Aguiar +3 more
semanticscholar +1 more source