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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |