The effects of glucose oxidase and transglutaminase on frozen doughs were investigated. The storage and loss modulus, resistance to extension at 5 cm and microstructure were determined using a dynamic rheometer, Brabender Extensograph, and a scanning electron microscopy ( SEM).

  • 应用动态流变仪,Brabender拉伸仪,扫描电子显微镜(SEM)研究了葡萄糖氧化酶和谷氨酰胺转胺酶对冷冻面团粘弹模性量粘弹模量,抗拉伸阻力R5及微结构影响。

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