Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough
Abstract
The impact of various amounts of konjac glucomannan on the structural and physicochemical properties of gluten proteins/dough at different periods of frozen storage is evaluated in the present study. As frozen storage time was prolonged, the molecular weight and the free sulfhydryl content of gluten proteins and the tensile properties of frozen dough all decreased. The addition of konjac glucomannan reduced the variations in the structural and...
Paper Details
Title
Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough
Published Date
May 2, 2019
Journal
Volume
11
Issue
5
Pages
794 - 794
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