Ultrasonic Treatment of Corn Starch to Improve the Freeze-Thaw Resistance of Frozen Model Dough and Its Application in Steamed Buns

Modification of corn starch using ultrasonic waves to improve its freeze-thaw resistance in frozen model doughs and buns. Analysis was performed by rheometry, low-field-intensity nuclear magnetic resonance imaging, Fourier infrared spectroscopy, and scanning electron microscopy. The results showed t...

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Detalles Bibliográficos
Autores principales: Han, Rui, Lin, Jiaqi, Hou, Jingyao, Xu, Xiuying, Bao, Saruna, Wei, Chaoyue, Xing, Jiayue, Wu, Yuzhu, Liu, Jingsheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217374/
https://www.ncbi.nlm.nih.gov/pubmed/37238784
http://dx.doi.org/10.3390/foods12101962

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217374/
https://www.ncbi.nlm.nih.gov/pubmed/37238784
http://dx.doi.org/10.3390/foods12101962

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