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Soluble Dietary Fiber Fractions in Wheat Bran and Their Interactions with Wheat Gluten Have Impacts on Dough Properties

机译：小麦麸皮中可溶性膳食纤维级分及其与小麦麸质的相互作用对面团特性产生影响

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1. Soluble Dietary Fiber Fractions in Wheat Bran and Their Interactions with Wheat Gluten Have Impacts on Dough Properties [J] . Li Qian, Liu Rui, Wu Tao, Journal of Agricultural and Food Chemistry . 2016,第46期

机译：小麦麸皮中可溶性膳食纤维部分及其与小麦面筋的相互作用对面团特性的影响
2. Impact of wheat bran dietary fiber on gluten and gluten-starch microstructure formation in dough [J] . Han Wen, Ma Sen, Li Li, Food Hydrocolloids . 2019,第OCTa期

机译：麸皮膳食纤维对面团中面筋和面筋淀粉微结构形成的影响
3. Impact of wheat bran dietary fiber on gluten and gluten-starch microstructure formation in dough [J] . Han Wen, Ma Sen, Li Li, Food Hydrocolloids . 2019,第Octa期

机译：小麦麸皮纤维对面团筋谷粉和筋淀粉微观结构形成的影响
4. Effects of Water-soluble Dietary Fiber to Wheat Dough Rheological Properties [C] . Peilong Xu, Cheng Zhang, Qing Lin, ICASET 2013 . 2013

机译：水溶性膳食纤维对小麦面团流变性能的影响
5. Effect of Wheat Bran on Gluten Network Formation as Studied through Dough Development, Dough Rheology and Bread Microstructure [D] . Gajula, Hyma. 2017

机译：小麦麸对通过面团发展研究，面团流变和面包微观结构研究的麸质网络形成
6. Anti-diabetic effects of the soluble dietary fiber from tartary buckwheat bran in diabetic mice and their potential mechanisms [O] . Weijing Wu, Zaigui Li, Fei Qin, 2021

机译：糖尿病小鼠季后荞麦麸的可溶性膳食纤维的抗糖尿病效应及其潜在机制
7. Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume [O] . Yamina De Bondt, Wisse Hermans, Paula Moldenaers, 2021

机译：小麦麸皮的选择性改性会影响其对麸质淀粉面团流变学，微观结构和面包体积的影响

Soluble Dietary Fiber Fractions in Wheat Bran and Their Interactions with Wheat Gluten Have Impacts on Dough Properties

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