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- W2393065781 abstract "This paper studied that the rheological characters of bread flour by adding the different proportions of monoglycerides,and obtained the proportions of monoglycerides,do bread experiments,by combining the sensory evaluation and the texture analyzer to evaluate experiment bread.The results proved that the monoglycerides could increase the dough stability time,increase the tensile curve of dough area,and the lipophilic of monoglycerides can form compounds with the amylase to prevent the occurrence of re-crystallization among amylose starch granules to prevent the starch retrogradation of bread to postpone bread staling." @default.
- W2393065781 created "2016-06-24" @default.
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- W2393065781 date "2010-01-01" @default.
- W2393065781 modified "2023-09-23" @default.
- W2393065781 title "A Study on the Monoglycerides Postponing Bread Staling" @default.
- W2393065781 hasPublicationYear "2010" @default.
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