Food chemistryTriticumStarchParticle SizeHot TemperatureAlcoholic Beverages
Impact of high-temperature daqu production on the starch structure of three wheat varieties with different granule size distribution.
Derang Ni, Huabin Tu, Fan Yang, Yubo Yang, Yang Xu, Bohan Zhang, Chongde Sun, Xingqian Ye, Li Wang, Xiangli Kong
Published: 202510.1016/j.foodchem.2025.146652
Abstract
High-temperature daqu, a fermentation starter used in the production of traditional Chinese distilled liquor, is made from wheat grains. However, structural changes in wheat starch during high-temperature daqu production remain unclear. This study in…
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