冻藏方式及时间对冷冻面团理化性质及馒头品质的影响OA北大核心CSTPCD
Effects of freezing mode and time on physicochemical properties of frozen dough and quality of steamed bread
该研究分析了液氮浸泡冷冻法(liquid nitrogen immersion freezing,LF)、速冻机冷冻法(quick freezer freezing,QF)、包装浸泡冷冻法(package immersion freezing,PF)、超低温冰箱冷冻法(ultra-low-temperature freezer freezing,UF)和贮存时间(0、15、30、60 d)对冷冻面团可冻结水、巯基二硫键、蛋白质二级结构、微观结构及…查看全部>>
In this study,we analyzed the effects of liquid nitrogen immersion freezing(LF),quick freezer freezing(QF),package immersion freezing(PF),ultra-low-temperature freezer freezing(UF),and storage time(0,15,30,and 60 days)on the freezable wa-ter of frozen dough,sulfhydryl disulfide bonding,secondary structure of proteins,microstructure,and quality of steamed bread.Results showed that the free sulfhydryl content was PF＞UF＞QF＞LF,and the protein secondary structure…查看全部>>
牛梦丽;郭金英;杨晴;杨雪
河南科技大学食品与生物工程学院,河南洛阳,471023河南科技大学食品与生物工程学院,河南洛阳,471023河南科技大学食品与生物工程学院,河南洛阳,471023河南科技大学食品与生物工程学院,河南洛阳,471023
冷冻方法冻藏时间冷冻面团理化性质
freezing methodfreezing timefrozen doughphysicochemical properties
《食品与发酵工业》 2024 (24)
145-150,6
河南省外国专家引进计划项目(HNGD2022054)河南省重点研发计划项目(202102110129)
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