Microstructure, mechanical properties, and starch digestibility of a cooked dough made with potato starch and wheat gluten

LWT

Volumn 44, Issue 8, 2011, Pages 1739-1744

  Parada, Javier ^a   Aguilera, José M ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

Gluten; In vitro digestibility; Mechanical properties; Microstructure; Starch

Indexed keywords

GELATION; GLUCOSE; MECHANICAL PROPERTIES; MICROSTRUCTURE; MIXING;

CONFOCAL SCANNING LASER MICROSCOPY; COOKING TEMPERATURES; GLUTEN; IN-VITRO; POTATO STARCHES; PROCESSING FACTORS; STARCH DIGESTIBILITIES; STARCH GRANULES;

STARCH;

SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 79956310498     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.03.012     Document Type: Article

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