热水处理引起的小麦面粉和意大利面的变化 风湿学,物理和粉消化性质

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Mădălina Ungureanu-Iuga1,2, Silvia Mironeasa3

  • 1Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies, and Distributed Systems for Fabrication and Control (MANSiD), "Ştefan cel Mare" University of Suceava, 13th University Street, 720229 Suceava, Romania.

Gels (Basel, Switzerland)
|June 27, 2023
PubMed
概括

热湿处理增强了面食生产中小麦面的普通小麦面的特性. 这种绿色技术提高了面团度和意大利面品质,为 durum wheat 提供了可行的替代品.

关键词:
常见小麦面团是常见的小麦面团.面团类风湿学 面团类风湿学热水处理是一种热水处理.物理属性 物理属性抗粉耐药性粉的方法质地 质地 质地

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