panada
- n.面糊
panada-
DSC was used to measure the effect of modified protein on the retrogradation of raw panada . We found that the addition of calcium-binding protein holden back retrogradation . The rate of retrogradation in 14 days was changed from 33.72 % to 12.71 % .
运用DSC考察改性蛋白对原料面浆回生特性的影响，发现钙结合蛋白的添加对回生有一定的阻碍作用，使其14天的回生率从33.72%降到12.71%。