The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles

The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles

This study investigated the effects of transglutaminase (TG) concentrations (0, 0.1% and 1%) on the physicochemical properties of whole wheat dough (WWD) and noodles (WWN) during refrigerated storage (0, 1, 2, and 3 days). The yield, ferulic acid (FA) content, molecular weight (Mw), and apparent vis...

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Bibliographic Details
Main Authors: Min Jeong Kang, Seo-Jin Chung, Sang Sook Kim
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Foods
Subjects:
whole wheat dough
transglutaminase
refrigerated storage
water extractable arabinoxylan
noodles
Online Access:https://www.mdpi.com/2304-8158/10/7/1675

Internet

https://www.mdpi.com/2304-8158/10/7/1675

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