Effect of Degree of Konjac Glucomannan Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten and Dough
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DOI: 10.1021/acsomega.9b00061
Abstract: Influences of different enzymatic hydrolysis degrees of konjac glucomannan (KGM) with various addition proportions on the structural characteristic of gluten protein and dough properties were evaluated. Results revealed that addition of KGM decreases the free… read more here.
Keywords: hydrolysis; kgm; konjac glucomannan; addition ... See more keywords