Eleminating the reducing sugar in fresh albumen by fermenting method
Abstract
Most of sugar in albumen is glucose. Although with low concentration, it devalues the quality not only flour albumen but also food products that flour albumen is used as a raw material. These undesirable changes come from Maillard and Caramen reactions. Thus, Saccharomyces cerevisiae yeast is used in this research to remove the reducing sugar in fresh alumen before drying.
điểm /
đánh giá
Published
2017-06-08
Issue
Section
ARTILES
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