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通过八酸酸无水化改性同时制备的化粉和化粉之间的功能差异及其在面团中的应用

Huijing Chen1, Huiying Li1, Yuhao Wu1

  • 1Chinese-Hungarian Cooperative Research Centre for Food Science, College of Food Science, Southwest University, Chongqing 400715, PR China.

International journal of biological macromolecules
|January 22, 2024
PubMed
概括

经过Octenyl succinic anhydride (OSA) 改性粉,包括化粉 (ES) 和化前化粉 (PES),表现出改变的特性. 这些改性粉具有作为食品添加剂的潜力,可以抑制面团的退化.

关键词:
一个模型面团模型面团八烯酸苏酸无水化物小麦粉 是一种小麦粉.

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