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Updated: May 24, 2025

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果糖对含麻粉的粉面的加工,微观和宏观结构性质的影响

Sha Yang1, Els Debonne2, Lina Liu3

  • 1Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/ Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, PR China; Laboratory for Cereal and Bakery Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; Glycomics and Glycan Bioengineering Research Center, College of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, PR China.

International journal of biological macromolecules
|February 28, 2025
PubMed
概括

添加果糖可以改善粉面的加工和结构. 较高的果糖度提高了粉凝特性和面条质量,表明了改善麻粉面条生产的潜力.

关键词:
美国国家安全委员会 DSC.萨克斯 (SAXS) 的时间粉的逆向降级方式

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