Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharides

Partial substitution of wheat flour with Flammulina velutipes powder (FVP) or soluble polysaccharide (SPFV) at different addition levels, and the effects of which on the rheological and microstructural properties of dough were investigated. FVP significantly (P < 0.05) increased the water absorption...

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מידע ביבליוגרפי

Principais autores:	Yuanyang Nie, Yuhui Jin, Chujun Deng, Linshuang Xu, Mingjun Yu, Wei Yang, Bo Li, Renyong Zhao
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	Taylor & Francis Group 2019-01-01
סדרה:	CyTA - Journal of Food
נושאים:	flammulina velutipes mushroom polysaccharide dough rheology viscoelasticity microstructure
גישה מקוונת:	http://dx.doi.org/10.1080/19476337.2019.1596986
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!