Impact of glucose oxidase on characteristics of corn dough with different frozen storage times

Summary We have studied the impact of different concentrations of GOX on corn doughs' processing characteristics and protein structure. The doughs were frozen for different periods, and the quality of their products, like corn tortillas, was studied. The results showed that adding GOX attenuate...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	International journal of food science & technology 2023-07, Vol.58 (7), p.3876-3888
Hauptverfasser:	Huang, Xiaoqian, Wang, Naijuan, Yu, Mingfu, Wei, Siwen, Xu, Dan, Jin, Yamei, Xu, Xueming, Wu, Fengfeng
Format:	Artikel
Sprache:	eng
Schlagworte:	Corn Crystals Dough Freezing Frozen storage Glucose oxidase Ice Ice crystals Protein structure rheological property Secondary structure tortilla quality Vegetables Viscoelasticity water state
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!