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磷脂对面团流变学性质影响的研究 被引量:6

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摘要 以磷脂酶A2为催化剂,催化水解大豆磷脂制备了溶血磷脂。对添加大豆磷脂和溶血磷脂的面团流变学特性进行了研究,结果显示,溶血磷脂对面团的形成时间、稳定性、抗拉伸强度等有不同程度的提高,改善了面团的流变学特性,提高了面粉的焙烤品质。
作者 潘丽 谷克仁
出处 《粮油加工》 北大核心 2007年第7期102-104,共3页 Cereals and Oils Processing
基金 河南省科技攻关项目:酶催化大豆磷脂改性的研究(0524010005-2)
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