Effects of Ultrasonic Assisted Freezing on Physicochemical Properties and Molecular Structure of Wheat Starch in Dough
In this study, ultrasonication was applied in the whole process of dough freezing and in the maximum ice crystal formation zone, respectively, to explore the effects of ultrasonic-assisted freezing on the physicochemical and structural properties of wheat starch in dough. The results showed that com...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050083 |