Investigation on the molecular and physicochemical changes of protein and starch of wheat flour during heating

HIGHLIGHTS

• who: Tao Yang and colleagues from the College of Agriculture, Nanjing Agricultural University, No, Weigang Road, Nanjing, China have published the research: Investigation on the Molecular and Physicochemical Changes of Protein and Starch of Wheat Flour during Heating, in the Journal: Foods 2021, 10, x FOR PEER REVIEW of /2021/
• what: During the heating of the wheat flour suspension, high-molecular-weight protein polymers were formed.
• how: The results showed that with the increased temperature soluble protein aggregated to insoluble high-molecular-weight protein polymers when the heating temperature exceeded 70 ◦ C and . . .
  

   

  

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