Effects of Konjac glucomannan with different viscosities on the rheological and microstructural properties of dough and the performance of steamed bread
Jinying Guo, Feng Liu, Chuanfa Gan, Yingying Wang, Ping Wang, Xiaolan Li, Jiaxing Hao
Topics & Concepts
RheologyFood scienceMicrostructureViscosityGlutenSteamed breadWheat flourMaterials scienceApparent viscosityChemistryComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls