Effects of Konjac glucomannan with different viscosities on the rheological and microstructural properties of dough and the performance of steamed bread.

Guo, Jinying; Liu, Feng; Gan, Chuanfa; Wang, Yingying; Wang, Ping; Li, Xiaolan; Hao, Jiaxing

Guo, Jinying; Liu, Feng; Gan, Chuanfa; Wang, Yingying; Wang, Ping; Li, Xiaolan; Hao, Jiaxing.

Afiliação

Guo J; College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan Province, PR China. Electronic address: guojinying8@163.com.
Liu F; College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan Province, PR China.
Gan C; College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan Province, PR China.
Wang Y; College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan Province, PR China.
Wang P; College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan Province, PR China.
Li X; College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan Province, PR China.
Hao J; College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan Province, PR China.

Food Chem ; 368: 130853, 2022 Jan 30.

Article em En | MEDLINE | ID: mdl-34425337

Assuntos

Pão; Mananas; Glutens; Reologia; Viscosidade

Palavras-chave

Dough; Konjac glucomannan; Rheological property; Steamed bread; Textural property

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Pão / Mananas Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article País de publicação: Reino Unido

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