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Updated: Jul 11, 2026

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
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Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support

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适度调节小麦B粉比率:改善分子结构,空间形状,复制发酵面团的聚合行为及其加工适用性

Wei Liang1, Huishan Shen2, Qian Lin1

  • 1Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.

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

增加小麦B粉含量可以改善面团发酵和面包质量. 通过25:75A:B粉比率实现了最佳面包质量,增强了质网络的稳定性和空气持有能力.

关键词:
改进机制的改善机制复制的发酵面团复制的发酵面团.小麦A/B类粉.

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