Effect and Action Mechanism of Magnetic Field Treatment on the Fermentation Characteristics of Dough

Effect and Action Mechanism of Magnetic Field Treatment on the Fermentation Characteristics of Dough

Magnetic fields can improve the quality of foods by influencing the arrangement of water molecules, thus altering the distribution of water in foods. In this study, dough was fermented at magnetic field strengths of 0, 0.5, 1.0, 1.5, and 2.0 mT for 1 h. The effect of magnetic field treatment on the...

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Bibliographic Details
Main Author:	ZHANG Yanyan, ZHANG Siqi, SUN Menghui, LIU Xingli, ZHANG Hua
Format:	Article
Language:	English
Published:	China Food Publishing Company 2024-02-01
Series:	Shipin Kexue
Subjects:	magnetic field; dough fermentation; water mobility; protein structure
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-3-014.pdf

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