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當(dāng)前位置:首頁(yè)資料下載上海騰拔質(zhì)構(gòu)儀測(cè)定冷凍面團(tuán)的硬度

上海騰拔質(zhì)構(gòu)儀測(cè)定冷凍面團(tuán)的硬度

發(fā)布時(shí)間:2024/5/23點(diǎn)擊次數(shù):1742

in this study, the glutenin was conjugated with three typesof polyphenols (proanthocyanidin, catechin and curcumin) by using ultrasound treatment. The effects of conjugation on the side chain group, structure and physical properties of glutenin were investigated. Furthermore, the glutenin-polyphenols conjugates were incorporated into the frozen dough, and their effects on freeze-thaw tolerance of which were then evaluated in terms of rheological properties and microstructure.


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