Swelling behavior involves the process of starch granules absorbing enough water to swell
and increase the viscosity of starch suspension under hydrothermal conditions, making it …

Starch, composed of amylose (AMY) and amylopectin (AP), is a common constituent of many
agricultural grain crops and the main source of energy for both humans and domesticated …

Background The utilization of frozen dough technology presents a compelling solution for
prolonging the shelf life of flour products and enhancing production efficiency. This …

Although high‐amylose starches are not a recent innovation, their popularity in recent years
has been increasing due to their unique functional properties and enhanced nutritional …

Gluten-free noodles, eg potato starch noodles, are getting popular due to the increasing
population with gluten sensitivity and celiac disease. However, due to the lack of gluten …

Understanding starch structure-property relationship is important for the development of new
generation of starch-based foods with desirable functions. Recent developments of …

Starch with a high amylose (AM) content (high AM starch, HAS) has attracted increasing
research attention due to its industrial application potential, such as functional foods and …

Understanding the effect of starch properties on the gluten network during noodle-making
will allow rational selection of ingredients. The microstructure and texture of dough sheets …

Starch fine molecular structures are of essentially important in determining its pasting and
retrogradation properties. In this study, 10 different starches from various botanical sources …

Wheat flour, consisting of a complex matrix of starch and protein, is used as a representative
model of whole food here to investigate the binary interaction in relation to amylose level …