Rheological, microstructure and mixing behaviors of frozen dough reconstituted by wheat starch and gluten.

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第一作者： Zixuan,Yang

第一单位： School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.

作者： Zixuan,Yang ^[1] ; Dan,Xu ^[1] ; Hongling,Zhou ^[1] ; Fengfeng,Wu ^[1] ; Xueming,Xu ^[2]

作者单位： School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China. ^[1] State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, PR China. Electronic address: xmxu@jiangnan.edu.cn. ^[2]

关键词 Frozen dough Gluten Particle size Wheat starch

主题词面包(Bread);面粉(Flour);冷冻(Freezing);谷蛋白类(Glutens);流变学(Rheology);淀粉(Starch);小麦属(Triticum)

DOI 10.1016/j.ijbiomac.2022.05.144

PMID 35623461

发布时间 2022-06-14

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International journal of biological macromolecules

2022年212卷

517-526页

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Rheological, microstructure and mixing behaviors of frozen dough reconstituted by wheat starch and gluten.

International journal of biological macromolecules

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International journal of biological macromolecules

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Rheological, microstructure and mixing behaviors of frozen dough reconstituted by wheat starch and gluten.

International journal of biological macromolecules

相似文献

International journal of biological macromolecules

相关期刊

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