Improvement of Rice Flour, Rice Dough and Rice Bread by Transglutaminase

Improvement of Rice Flour, Rice Dough and Rice Bread by Transglutaminase

In order to improve the quality of rice bread and reveal the effects of transglutaminase (TGase) on the quality of rice flour, rice dough and rice bread, and reveal the relationship among the indexes. The silty properties and pasting properties of TGase containing different mass fractions in rice fl...

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Bibliographic Details
Main Authors: Shuai ZHANG, Xiaoxue GUO, Jing FAN, Xin BIAN, Yang YANG, Chunmin MA, Xiaofei LIU, Yan WANG, Na ZHANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-10-01
Series:Shipin gongye ke-ji
Subjects:
transglutaminase
rice dough
rice bread
silty properties
pasting properties
water distribution
fermentation capability
correlation analysis
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100220

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100220

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