Protein and starch are the major elements which affect the bread quality. The qualities and quantities of protein and the proportion of amylase and amylopectin are the important factors influencing the wheat bread baking qualities. In this paper, Advances in relationships of characteristics of protein and starch in wheat were reviewed and the emphases of future studies were pointed out.
ZhaoXin, Wang Bujun.
Advances in Relationships of Bread Quality and Characteristics of Protein and Starch. Chinese Agricultural Science Bulletin. 2008, 24(12): 124-127 https://doi.org/10.11924/j.issn.1000-6850.2008-0934
