Effects of Enzyme Addition on the Evolution of Starch Supramolecular Structure and the Quality of Steamed Bread Made with Starch from Frozen Dough
The effect of addition of mixtures of α-amylase and transglutaminase (TGase) on the quality, starch multiscale structure and physicochemical properties of frozen dough and the quality of steamed bread made with starch extracted from frozen dough. The results showed that enzymatic treatment decreased...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
China Food Publishing Company
2025-10-01
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| coleção: | Shipin Kexue |
| Assuntos: | |
| Acesso em linha: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-19-010.pdf |
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