Effect of β-glucanase on Properties and Protein Structure of Dough with a High Oat Flour Content

β-glucanase can have a great influence on rheological properties and gluten protein structure of dough with a high oat content. We tested the farinographic properties of the pre-mixed oat bread flour, the dynamic oscillatory rheology of the dough, the content and average molecular weight of β-glucan...

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Auteurs principaux:	QIAN Hai-feng, PAN Qi-feng, LI Yan, WANG Li, FAN Ming-cong
Format:	Artigo
Langue:	Inglês
Publié:	Academy of National Food and Strategic Reserves Administration 2022-03-01
Collection:	Liang you shipin ke-ji
Sujets:	oat dough β-glucanase farinographic properties dynamic oscillatory rheology average molecular weight free sulfhydryl content proteins extractability in sds solution proteins secondary structure sds-page protein patterns surface hydrophobicity
Accès en ligne:	http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220208?st=article_issue
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