Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain

Many varieties of soft wheat in China cannot fully satisfy the requirements of making high-quality cakes due to their undesirable protein properties, which leads to shortages of high-quality soft wheat flour. Therefore, a modification of soft wheat protein is essential for improving the quality of s...

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Detalles Bibliográficos
Autores principales: Liu, Yuanxiao, Li, Mengmeng, Guan, Erqi, Liu, Yuanfang, Bian, Ke, Zhang, Yingquan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453575/
https://www.ncbi.nlm.nih.gov/pubmed/37627991
http://dx.doi.org/10.3390/foods12162992

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453575/
https://www.ncbi.nlm.nih.gov/pubmed/37627991
http://dx.doi.org/10.3390/foods12162992

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