Effect of Glutamine Transaminase on Physicochemical Properties of Chestnut Flour Dough
The effect of glutamine transaminase (TG) addition at varying concentrations (0, 0.9, 1.8, 1.8, 2.7 and 3.6 U/g, based on the total mass of chestnut flour) on the texture, rheological, and gelatinization characteristics of chestnut flour dough was investigated and analyzed in terms of changes in the...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-03-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-003.pdf |