• 外源蛋白 - 引用次数：2

  All three extrogenous proteins would increase the dough developing time, and the gluten had the biggest extents of effect, as the addition of gluten increased from 5% to 15%, the time increased from 1.2min to 8.2min.

  三种外源蛋白都可显著提高面团形成时间,其中面筋蛋白影响最大,随着面筋蛋白添加量由5%增加到15%,面团形成时间也有1.2min增大到8.2min。

  参考来源 - 燕麦面团的物性改善及其在燕麦面条中的应用

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