Effect of Flaxseed Gum on the Microstructure and Physicochemical Properties of Starch in Frozen Dough

Effect of Flaxseed Gum on the Microstructure and Physicochemical Properties of Starch in Frozen Dough

This study investigated the effects of adding different amounts of flaxseed gum (0%, 0.2%, 0.4%, 0.6% and 0.8%) on the microstructure and physicochemical properties of starch in frozen dough using scanning electron microscopy (SEM), solid-state nuclear magnetic resonance (SSNMR) spectroscopy, X-ray...

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Bibliographic Details
Main Author: WANG Hongwei, LI Xiangjie, QIAO Jingyue, SHEN Huishan, ZHANG Yanyan, LIU Xingli, ZHAO Xuewei, ZHANG Hua
Format: Article
Language:English
Published: China Food Publishing Company 2025-01-01
Series:Shipin Kexue
Subjects:
repeated freeze-thaw cycles; starch; flaxseed gum; microstructure; physicochemical properties
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-008.pdf
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