甜菜培根对小麦粉粘合,质,热和微观结构性质的影响

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Lei Xu1, Jinyun Ren1, Xin Wang1

  • 1School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu Province, China.

International journal of biological macromolecules
|October 11, 2023
PubMed
概括

加糖甜菜培 (SBP) 的添加改善了小麦粉 (WS) 的加工. SBP增强粘度和粘弹性,同时改变微观结构,表明其作为功能成分的潜力.

关键词:
微观结构性质 微观结构性质粘合性能 粘合性能 粘合性能风病学性质 风病学性质甜菜中的糖蜜素是甜菜中的糖蜜.小麦粉 是一种小麦粉.

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