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Effect of Processing Variables and Enzymatic Activity on Wheat Flour Dough Extruded Under Different Operating Conditions
amylase enzymes extrusion protease wheat flour
2010/3/24
Low processing temperatures are required to improve the texture of products when enzymes are directly added to the extruder. Interaction among processing variables and enzymatic activity can occur dur...
Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour
amaranth fiour lipase hemicellulase
2009/6/18
The commercial hard wheat flour, “Cameria” replaced by amaranth flour (∼20%), was tested for its dough properties and baking qualities including sensory evaluation. The loaf volumes of bread bak...
Effect of Substitution of Waxy-Wheat Flour for Common Flour on Dough and Baking Properties
waxy-wheat flour breadmaking starch dough
2009/6/17
The effect of substitution of waxy-wheat flour (WWF) for common wheat flour, ‘Hermes’ on dough and baking properties was determined. Flours consisting of 20% WWF and 80% Hermes (20 WWF) and 40% WWF an...
Rheological Behavior of Mung Bean Starch Dough
mung bean starch dough shear-thinning Cross equation
2009/5/20
The rheological properties of starch dough are important for the production of mung bean starch noodles. In this paper, the rheological behavior of mung bean starch dough (MBSD) was measured at differ...
A Farinograph Study on Dough Characteristics of Mixtures of Wheat Flour and Potato Starches from Different Cultivars
Dough Farinograph Wheat flour Potato starch
2009/5/8
The dough characteristics of mixtures of wheat flour and potato starches from three different cultivars (Eniwa, Benimaru and Norin No. 1) were investigated using a Brabender farinograph. The water abs...
Effects of Wheat Gluten Hydrolysate and Its Ultrafiltration Fractions on Dough Properties and Bread Quality
gluten hydrolysate ultrafiltration fractions dough properties
2009/2/26
Two fractions (50-K and permeate) from a proteolytic hydrolysate (degree of hydrolysis, DH=3.8 %) of wheat gluten were separated using ultrafiltration (UF) membrane with molecular mass cut-off of 50 k...
Effects of Monoglyceride Fatty Acid Species on the Properties of Dough Protein
hydrophobic interaction protein surface hydrophobicity gliadin
2010/11/22
We investigated the influence of three types of monoglycerides, glyceryl monostearate (monostearate), glyceryl monooleate (monooleate) and glyceryl monoelaidate (monoelaidate), on protein during dough...