Science and Technology of Food Industry

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GUO Jun-jie, SUN Hai-bo, WU Hong, LIAN Xi-jun. Research progress in wheat starch retrogradation[J]. Science and Technology of Food Industry, 2014, (02): 354-357. DOI: 10.13386/j.issn1002-0306.2014.02.063
Citation: GUO Jun-jie, SUN Hai-bo, WU Hong, LIAN Xi-jun. Research progress in wheat starch retrogradation[J]. Science and Technology of Food Industry, 2014, (02): 354-357. DOI: 10.13386/j.issn1002-0306.2014.02.063
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Research progress in wheat starch retrogradation

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    • Abstract
  • Starch was the main storage material of wheat, accounts for 65% 70% of seed dry weight. The retrogradation of starch will directly affect the food quality of wheat. In this paper, the retro gradation process of wheat starch, the main factors influencing the starch aging and antistaling ways were summarized. We also prospected the future research trend.
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