Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough

The impact of various amounts of konjac glucomannan on the structural and physicochemical properties of gluten proteins/dough at different periods of frozen storage is evaluated in the present study. As frozen storage time was prolonged, the molecular weight and the free sulfhydryl content of gluten...

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Detalles Bibliográficos
Autores principales: Cui, Tingting, Liu, Rui, Wu, Tao, Sui, Wenjie, Zhang, Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6572217/
https://www.ncbi.nlm.nih.gov/pubmed/31052589
http://dx.doi.org/10.3390/polym11050794

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6572217/
https://www.ncbi.nlm.nih.gov/pubmed/31052589
http://dx.doi.org/10.3390/polym11050794

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