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Effects of dextran with different molecular weights on the quality of wheat sourdough breads

Yao Zhang1, Lunan Guo1, Dan Xu1

  • 1School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.

Food Chemistry
|April 3, 2018
PubMed

Keywords:
Amylopectin (PubChem CID: 439207)Amylose (PubChem CID: 53477771)Bread qualityDextranDextran (PubChem CID: 4125253)Pasting propertyRheologyStarch (PubChem CID: 24836924)Weight-average molecular weight

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