在不同的质蛋白质含量下,在质粉模型面发展过程中对水状态和水迁移的动态研究

Haoxuan Ye1,2, Yingquan Zhang1,3, Lei Wang1

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China.

PubMed
概括

质蛋白含量通过影响水的迁移,显著影响面团质量. 较高的质增加了水的吸收和面团的强度,但极端的水平可以损害质网络,影响水的结合和面团的发展.