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部分凝化的挤出粉可以通过与质网络的增强相互作用来改善小麦面团的整形学和微观结构

Huihuang Xu1, Wenguang Wei2, Min Wu1

  • 1College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.

Food chemistry
|December 31, 2025
PubMed
概括

挤出改变了粉的凝化程度 (DG),影响了其水化和面团特性. 部分凝化粉提高了面团的粘性弹性,而完全凝化粉降低了稳定性.

关键词:
凝化的程度 凝化的程度挤出了凝化前的化.类风病学 类风病学 类风病学结构性质 结构性质小麦面团的面团是小麦面团.雅姆粉 雅姆粉的粉.

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