Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Licheng Xiong"'
Publikováno v:
LWT. 90:323-330
The impacts of transglutaminase (TG) and glucose oxidase (GOX) on the protein polymerization in whole-wheat dough (WWD) were investigated. The addition levels were 0.5, 1.5, 3.0, and 6.0 U/g (flour), respectively. Both TG and GOX enhanced dough stren
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::043f163466c036b2e712c46bddfce01e
https://doi.org/10.1016/j.lwt.2017.12.046
https://doi.org/10.1016/j.lwt.2017.12.046
Publikováno v:
LWT - Food Science and Technology. 82:396-403
The influences of bran particle size distribution on the protein polymerization and water mobility in whole-wheat dough (WWD) were investigated. Four bran particle size distributions were obtained by fine-grinding treatments and the mean particle siz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd00d1f81a8651e9b75263e39d5e0805
https://doi.org/10.1016/j.lwt.2017.04.064
https://doi.org/10.1016/j.lwt.2017.04.064
Autor:
Fan Xiao, Cuie Tang, Zizhu Zhao, Xu Zhang, Siming Zhao, Xiaoqing Xiang, Licheng Xiong, Jianhua Rong, Meng Niu, Yue Wu, Yidan Chang
Publikováno v:
LWT. 137:110427
The influences of bran components and glucose oxidase on the gluten development and water distribution in bread dough were investigated. Two major bran components, such as cellulose and arabinoxylan (AX), were included in the dough formula, and exoge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eca722a9ce8f20b80c4a3f5e5b72908c
https://doi.org/10.1016/j.lwt.2020.110427
https://doi.org/10.1016/j.lwt.2020.110427