Effects of garlic peptides on rheology, moisture, microstructure, gluten distribution, and baking properties of dough
Xiaorong Liu, Qianran Xie, Dezheng Liu, Yuting Zhang, Shensheng Xiao, Wenping Ding, Yang Fu, Xuedong Wang
Topics & Concepts
GlutenRheologyFood scienceMicrostructureStarch gelatinizationMoistureStarchYeastWheat flourSwellingChemistryMaterials scienceComposite materialBiochemistryMicrobial Metabolites in Food BiotechnologyFood composition and propertiesPhytase and its Applications