摘要 : Gluten-free bread was prepared from commercial zein (20 g), maize starch (80 g), water (75 g), saccharose, NaCl and dry yeast by mixing above zein's glass transition temperature (Tg) at 40 degrees C. Addition of hydroxypropyl meth... 展开
作者 | Schober T. J. Bean S. R. Boyle D. L. Park S. H. |
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作者单位 | |
期刊名称 | 《Journal of Cereal Science》 |
总页数 | 13 |
语种/中图分类号 | 英语 / S5 |
关键词 | BREAD CRUMB CORN STARCH GLUTEN LOW BREAD HYDROXYPROPYLMETHYLCELLULOSE MICROSTRUCTURE NACL ZEIN BAKING BREAD CELLULOSES CHLORIDES COOLING CORN DOUGH PHYSICAL PROPERTIES PROTEINS CEREAL SALT STARCH SUCROSE |
馆藏号 | N2008EPST0012366 |