The effects of adding two proteins (glutenin and gliadin) purified from wheat gluten on the rheological properties of wheat doughs were investigated.
The effects of adding two proteins (glutenin and gliadin) purified from wheat gluten on the rheological properties of wheat doughs were investigated.
摘要利用谷朊粉提取分离的2种蛋白（麦谷蛋白和麦醇溶蛋白），作为2种面粉品质改良剂，研究了它们对不同种小麦粉面团流变学特性的影响。