Cargando…
Effect of Degree of Konjac Glucomannan Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten and Dough
[Image: see text] Influences of different enzymatic hydrolysis degrees of konjac glucomannan (KGM) with various addition proportions on the structural characteristic of gluten protein and dough properties were evaluated. Results revealed that addition of KGM decreases the free sulfhydryl and freezab...
| Autores principales: | , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
American Chemical Society
2019
|
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6647942/ https://www.ncbi.nlm.nih.gov/pubmed/31460056 http://dx.doi.org/10.1021/acsomega.9b00061 |