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Updated: Feb 14, 2026

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
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キシラネーゼ/β-グルカネーゼのシナジー:高地の大麦と小麦の混合物での生地構造とパンの品質の向上

Menglu Zong1, Jiaqi Wang1, Tong Wu1

  • 1College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.

Foods (Basel, Switzerland)
|February 13, 2026
PubMed
まとめ

酵素は,グルテンの構造と水分配分を向上させ,高地大麦のパンを改善しました. その結果,質感,体積,感覚的な魅力が向上し,非粉ポリサッカリドの限界を克服しました.

キーワード:
複合粉の粉は,複合粉の粉で作られています.二重酵素処理によるトリートメントです.粉以外のポリサッカライド全粒粉のパンです.全粒粉の生地です.

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