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Updated: Sep 9, 2025

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在小麦粉中超声波引起的粉的结构和功能变化

Jo-Tang Chang1, Chien-Shan Chiu2, Yung-Jia Chan3

  • 1Department of Food and Nutrition, Providence University, Taichung City 433303, Taiwan.

Ultrasonics sonochemistry
|September 3, 2025
PubMed
概括

超声波可以提高小麦面的粘度和弹性, 这种绿色技术可以改善面团的水分和结构,

关键词:
流动行为粉可持续的食品加工热性能超声波处理小麦面粉

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相关概念视频

Hydrolysis01:15

Hydrolysis

Overview
Hydrolysis is a chemical reaction in which the addition of water breaks down a polymer into its simpler monomer units. For example, peptides break into amino acids, carbohydrates into simple sugars, and DNA into nucleotides. Enzymes often facilitate these processes.
Hydrolysis Reverses Dehydration Synthesis
Complex carbohydrates can be broken down by breaking the bonds between individual sugar units. The reaction breaks a glycosidic bond as water is added to the compound. The...
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