Method for exploring influence of quick-freezing process on quality and protein structure of fermented flour product

The invention discloses a method for exploring the influence of a quick-freezing process on the quality and protein structure of a fermented flour product. The method specifically comprises the following steps: (1) determining basic physicochemical indexes of flour; (2) preparing quick-frozen steame...

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Hauptverfasser:	LIANG KEKE, SONG JIANGUO, WANG CHONG, QIN YUEQI, LI XINJIAN, SU TONGCHAO, WANG HENG, ZHANG XING, LI GUANGLEI, GAO HAIYAN, YANG LIANZHI, ZHAO TIANXIANG, SUN JUNGENG, ZENG JIE, CHEN ZHIYUAN, PEI YAMING, SHI QINGYANG
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES MEASURING PHYSICS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL TESTING THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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