Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Jinfu BAN"'
Publikováno v:
Foods, Vol 13, Iss 7, p 996 (2024)
Mixing is crucial for dough quality. The gluten content influences water migration in dough development and properties, leading to quality changes in dough-based products. Understanding how the gluten protein content influences water migration during
Externí odkaz:
https://doaj.org/article/82736e844da0439691c05bd812bdba20
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 23, Pp 267-275 (2022)
The purpose of this research was to determine wheat quality characteristics of individual flour flow, to better define their functional characteristics in flour blending, and to develop patent flour with certain quality specifications. In this study,
Externí odkaz:
https://doaj.org/article/03b99523d58b48cbbc648a9c03b5c368
Autor:
Hongwei Zhou, Yingquan Zhang, Yanning Yang, Yuyan Zhang, Jinfu Ban, Bo Zhao, Lei Zhang, Xiaoke Zhang, Boli Guo
Publikováno v:
Foods, Vol 12, Iss 16, p 3124 (2023)
Low-molecular-weight glutenin subunits (LMW-GS) account for 40% of the total wheat grain gluten protein fraction, which plays a significant role in the formation of noodle processing quality. The goal of this study was to clarify the effects of the m
Externí odkaz:
https://doaj.org/article/889d5ff4541f46378a5de12ff67a59c8
Publikováno v:
Journal of Food Composition and Analysis. 117:105103
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6830dc021f798830cb740b1c378ff964
https://doi.org/10.1016/j.jfca.2022.105103
https://doi.org/10.1016/j.jfca.2022.105103
Publikováno v:
Cereal Chemistry Journal. 93:226-233
The effects of vacuum mixing on the structural characteristics and physical properties of noodle dough were investigated using three leading Chinese wheat cultivars. Texture profile analysis showed that vacuum mixed doughs when sheeted all gave signi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1f1ce8ebbaf74afde41f59645e41312
https://doi.org/10.1094/cchem-06-15-0114-r
https://doi.org/10.1094/cchem-06-15-0114-r