Influence of damaged starch on thermal and rheological properties of wheat starch and wheat starch-gluten systems in water and sucrose.
Andrés Gustavo TeobaldiGabriela Noel BarreraHernán SeveriniPablo Daniel RibottaPublished in: Journal of the science of food and agriculture (2022)
These results contribute to understanding the influence of the DS levels on the batter properties of flour-based batter-type products, mainly those generated on starch and gluten-starch systems dispersed in sucrose solution. © 2022 Society of Chemical Industry.