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Xinran Zhang

Harbin University of Commerce

No.1 Xuehai Road

Song Bei District

Harbin, 150028

China

  • Harbin University of Commerce

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Application of glycosylation in the quality improvement of low gluten products: Effects on dough performance and baking characteristics of bread

Number of pages: 19 Posted: 14 Apr 2026
Yiyuan Huang, Menglu Yang, Mingshou Lv, Sitong Liu, Songting Chu, Xinran Zhang, Lingqi Wei, Jiaqi Cao, Zhiqi Wang, Yue Zhang, Fenglian Chen and Guang Zhang
Harbin University of Commerce, Harbin University of Commerce, Harbin University of Commerce, Harbin University of Commerce, Harbin University of Commerce, Harbin University of Commerce, Harbin University of Commerce, Harbin University of Commerce, Harbin University of Commerce, Harbin University of Commerce, Harbin University of Commerce and Harbin University of Commerce
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Rice dough, Rice bread, Gel network, Glycosylation, Farinographic characteristis