Effects of Carboxymethyl and Emulsive Artemisia sphaerocephala Krasch Gum on Gluten Reinforcement of Wheat Flour

Effects of Carboxymethyl and Emulsive Artemisia sphaerocephala Krasch Gum on Gluten Reinforcement of Wheat Flour

Artemisia sphaerocephala Krasch gum (ASKG) can be carboxymethylated and greasy-based emulsified to improve its water solubility and emulsifying property, while the effect of modified ASKG on wheat flour processing as a gluten enhancer remains largely unknown. In this study, we investigated the glute...

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Bibliographic Details
Main Authors: Xiaoyi WEI, Xiaojing SI, Linlin CUI, Luyao ZHANG, Mei HAN, Jianjie HE, Tingting SU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-12-01
Series:Shipin gongye ke-ji
Subjects:
artemisia sphaerocephala krasch gum
wheat flour
carboxymethylation
emulsification
gluten reinforcement
wheat germ oil
palm stearin
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022020070

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