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ʳƷ��ѧ  2002, Vol. 23 Issue (2): 83-85    DOI:
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Preparation for RawPolysaccharide of Tremella Aurantialba and Usage of its RawPolysaccharids in Making Bread
 GAO  Guan-Shi, ZHENG  Yue-Ling, LI  Yun-Sheng
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Abstract�� Therawpolysaccharidecontainingpolysaccharide51.4percentwaspreparedthroughextrac tinginhotwater and separating by alcohol fromfruit body of tremell aurantialba.It was used as a food additive to improve the quality of breadbymixingwheatflourwithther awpolysaccharideandmakingbread.Theresultshowedthatthepasteprop ertyand thewaterabsorbingcapacityofthedoughwereimproved.Volumeofthebre adwas increased.Thebread’ s waterholding capacity became higher.Moreover.T he breadthus made was also healthy.
Key words�� Tremella aurautialba    Rawpolysacch aride    Bread   
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�߹���,֣Ծ��,������. ���ֶ��ǵ��Ʊ��������������е�Ӧ��[J]. ʳƷ��ѧ, 2002, 23(2): 83-85.
GAO Guan-Shi,ZHENG Yue-Ling,LI Yun-Sheng. Preparation for RawPolysaccharide of Tremella Aurantialba and Usage of its RawPolysaccharids in Making Bread[J]. FOOD SCIENCE, 2002, 23(2): 83-85.
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