Effect of Transglutaminase on the Quality of Gluten-free Grain Steamed Buns
Effect of Transglutaminase on the Quality of Gluten-free Grain Steamed Buns
About this item
Full title
Author / Creator
Donghong, Li , Dayu, Zhou , Lijie, Zhu , Lina, Yang and Tao, Ma
Publisher
Bristol: IOP Publishing
Journal title
Language
English
Formats
Publication information
Publisher
Bristol: IOP Publishing
Subjects
More information
Scope and Contents
Contents
Gluten-free steamed buns were made from rice flour and soybean flour with transglutaminase (TG enzyme) as additives to investigate the effect of TG enzyme on the quality of steamed buns. The results showed that when the TG enzyme dosage was 2.0%, the steamed buns had a lower hardness of 5458.43 and a larger elasticity of 0.85, at which time the glu...
Alternative Titles
Full title
Effect of Transglutaminase on the Quality of Gluten-free Grain Steamed Buns
Authors, Artists and Contributors
Author / Creator
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Primary Identifiers
Record Identifier
TN_cdi_proquest_journals_2555855237
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2555855237
Other Identifiers
ISSN
1755-1307
E-ISSN
1755-1315
DOI
10.1088/1755-1315/512/1/012066
