相关实验视频

Updated: May 15, 2026

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
05:22

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

Published on: January 25, 2022

3.6K

用基维粉部分替代小麦面粉:风湿学,面团微观结构的变化和面包的质量特性

Zhenyun She1, Qinyu Zhao1, Danting Hou1

  • 1College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.

Food chemistry: X
|August 7, 2024
PubMed
概括

基维粉 (KS) 部分取代了面包中的小麦粉,改善了面团的特性和风味. 面包与10%的KS有最好的感官接受和延长的保质期与减少的粉消化能力.

关键词:
这是面包的面包.可消化性 可消化性基维粉是一种粉.质量属性 质量的属性保质期 货架上使用期限质地 质地 质地

更多相关视频

Analysis and Specification of Starch Granule Size Distributions08:46

Analysis and Specification of Starch Granule Size Distributions

Published on: March 4, 2021

5.1K
Author Spotlight: Enhancing Flavor Interaction of Food Using Matcha Microcapsules05:22

Author Spotlight: Enhancing Flavor Interaction of Food Using Matcha Microcapsules

Published on: July 26, 2024

681

相关概念视频

Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...