来自不同质含量小麦品种的冷面团的风病学和结构见解

Mohsin Rasheed1, Boli Guo2, Ming Li2

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

概括

高质面团在冷储存期间保持更好的质量. 与低质面团相比,在90天内,其质地和蛋白质结构的变化较小.