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上海騰拔質(zhì)構(gòu)儀測(cè)定冷凍面團(tuán)的硬度
閱讀：1951 發(fā)布時(shí)間：2024-5-23| 提 供 商 | 上海騰拔儀器科技有限公司 | 資料大小 | 7.6MB |
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| 資料圖片 | 下載次數(shù) | 2次 | |
| 資料類(lèi)型 | PDF 文件 | 瀏覽次數(shù) | 1951次 |
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in this study, the glutenin was conjugated with three typesof polyphenols (proanthocyanidin, catechin and curcumin) by using ultrasound treatment. The effects of conjugation on the side chain group, structure and physical properties of glutenin were investigated. Furthermore, the glutenin-polyphenols conjugates were incorporated into the frozen dough, and their effects on freeze-thaw tolerance of which were then evaluated in terms of rheological properties and microstructure.