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- W2365987716 abstract "The effect of water content and additives on the rheological properties of dough were investigated by texture analyzer.The results indicated that the water content affects the formation of gluten network directly,the best water content was about 40%～42%.Monoglyceride and gelatin could raise anti-puncture property obviously,and gelatin was better than monoglyceride.The best content of monoglyceride and gelatin were about 3%.NaCl,trehalose,ascorbic acid could improve the anti stretching ability significantly.The best content of ascorbic acid was about 0.2% and trehalose was about 1.5%." @default.
- W2365987716 created "2016-06-24" @default.
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- W2365987716 date "2008-01-01" @default.
- W2365987716 modified "2023-09-24" @default.
- W2365987716 title "Effect of water content and additives on rheological properties of dough" @default.
- W2365987716 hasPublicationYear "2008" @default.
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