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...

詳細記述

書誌詳細

主要な著者:	QIAN Hai-feng, PAN Qi-feng, LI Yan, WANG Li, FAN Ming-cong
フォーマット:	Artigo
言語:	Inglês
出版事項:	Academy of National Food and Strategic Reserves Administration 2022-03-01
シリーズ:	Liang you shipin ke-ji
主題:	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
オンライン･アクセス:	http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220208?st=article_issue
タグ:	タグ追加 タグなし, このレコードへの初めてのタグを付けませんか!