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在传统的中国 Mianpi 加工过程中自然发酵的小麦粉的结构特征和糊状性质

Guiting Zhao1, Chong Liu1, Limin Li1

  • 1College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

International journal of biological macromolecules
|February 7, 2024
PubMed
概括

在米安皮生产中使用的小麦粉的短期自然发酵会改变其结构和粘贴性质. 发酵减少了颗粒大小和分子重量,但增加了结晶性,溶解性和膨胀力,影响了食品质量.

关键词:
缅甸的皮皮是什么意思自然发酵自然发酵的过程粘贴的属性 粘贴的属性结构性质 结构性质 结构性质小麦粉 是一种小麦粉.

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