首页> 外文会议>Cereal and Europe Meeting >Bread Dough Modification Related to Exogenous Phospholipases Usage

【24h】

Bread Dough Modification Related to Exogenous Phospholipases Usage

机译：面包面团改性与外源磷脂酶使用有关

获取原文

页面导航

摘要
著录项
相似文献
相关主题

摘要

In this work, relationships between exogenous phospholipases (PLA) acting solely on the endogenous phospholipid fraction of dough were analyzed. Their influence was determined by chromatography methods, as well as Theological and technological ones. The biochemical and physical modifications in bread dough were studied by using different exogenous PLA in variable doses, without other phospholipids (PL) added.

机译：在这项工作中，分析了外源性磷脂酶（PLA）仅作用于面团内源性磷脂级分的关系。它们的影响是通过色谱法测定的，以及神学和技术的影响。通过在可变剂量中使用不同的外源PLA来研究面包面团中的生物化学和物理修饰，没有其他磷脂（PL）。

著录项

来源
《Cereal and Europe Meeting》|2008年||共5页
会议地点
作者
ALEXANDRINA SIRBU; VASILE PASLARU;
展开▼
作者单位

展开▼
会议组织
原文格式 PDF
正文语种
中图分类 F316.11-532;
关键词

相似文献

外文文献
中文文献
专利

1. EFFECTS OF HIBISCUS (Hibiscus sabdariffa L.) AND POPPY (Papaver rhoeas L.) EXTRACTS ON DOUGH AND BREAD PROPERTIES THE USAGE OF HIBISCUS AND POPPY IN BREAD [J] . ?lyas ?EL?K, Ali G?NCü The Journal of Food . 2021,第5期

机译：芙蓉（芙蓉Sabdariffa L.）和罂粟（Papaver Rhoeas L.）提取物对面团和面包性能的影响，芙蓉和罂粟在面包中的用法
2. EFFECTS OF A2 PHOSPHOLIPASE ON DOUGH RHEOLOGICAL PROPERTIES AND BREAD CHARACTERISTICS [J] . Ana LEAHU, Georgiana Gabriela CODIN?, Silvia MIRONEASA, Food and Environment Safety . 2011,第1期

机译：A2磷酸酶对面团流变学特性和面包特性的影响
3. Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume [J] . De Bondt Yamina, Hermans Wisse, Moldenaers Paula, Food Hydrocolloids . 2021,第Apra期

机译：小麦麸皮的选择性改性会影响其对麸质淀粉面团流变学，微观结构和面包体积的影响
4. Bread Dough Modification Related to Exogenous Phospholipases Usage [C] . ALEXANDRINA SIRBU, VASILE PASLARU Cereal and Europe Meeting . 2008

机译：面包面团改性与外源磷脂酶使用有关
5. Effect of Wheat Bran on Gluten Network Formation as Studied through Dough Development, Dough Rheology and Bread Microstructure [D] . Gajula, Hyma. 2017

机译：小麦麸对通过面团发展研究，面团流变和面包微观结构研究的麸质网络形成
6. Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose [O] . Alida Musatti, Carola Cappa, Chiara Mapelli, 2020

机译：面包面团中的运动发酵单胞菌：在蔗糖存在下面团发酵性能的表征
7. Impact of exogenous α-amylases on sugar formation in straight dough wheat bread [O] . Gerold Felix Rebholz, Karin Sebald, Sebastian Dirndorfer, 2020

机译：外源性α-淀粉酶对直粒小麦面包糖形成的影响

Bread Dough Modification Related to Exogenous Phospholipases Usage

摘要

著录项

相似文献

相关主题

期刊订阅