Appropriate dose of NaCl supplementation improves protein structures, microbial communities and extensibility of dough, and quality of traditional fermented dried noodles
Sign Up to like & getrecommendations! Published in 2024 at "Cereal Chemistry"
DOI: 10.1002/cche.10771
Abstract: In the production process of Zhongjiang traditional fermented dried noodles (TFDNs), about 10% of NaCl is added; however, the underlying mechanisms of its effects remain unclear. Thus, this study aimed to investigate the impact of varying… read more here.
Keywords: nacl supplementation; dough quality; fermented dried; microbial communities ... See more keywords
CRISPR/Cas9-Mediated Disruption of Xylanase inhibitor protein (XIP) Gene Improved the Dough Quality of Common Wheat
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Plant Science"
DOI: 10.3389/fpls.2022.811668
Abstract: The wheat dough quality is of great significance for the end-use of flour. Some genes have been cloned for controlling the protein fractions, grain protein content, starch synthase, grain hardness, etc. Using a unigene map… read more here.
Keywords: quality; wheat; dough quality; gene ... See more keywords