Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough

The study explored punicalagin (PGN) as a wheat flour enhancer. The impact of PGN on the physicochemical and structural properties of wheat flour have been investigated. It turned out that PGN increased the formation time, stability, tensile resistance, extension, and viscoelasticity of the dough at...

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Detalles Bibliográficos
Autores principales: Peng, Hong, Li, Bin, Tian, Jing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963674/
https://www.ncbi.nlm.nih.gov/pubmed/31766674
http://dx.doi.org/10.3390/foods8120606

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963674/
https://www.ncbi.nlm.nih.gov/pubmed/31766674
http://dx.doi.org/10.3390/foods8120606

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