Research Progress on the Effects of Common Hydrocolloid on the Quality of Bakery Products

Research Progress on the Effects of Common Hydrocolloid on the Quality of Bakery Products

Hydrocolloids have good functional properties,such as improving emulsification,gelation,solubility and texture of food.In bakery products,hydrocolloids are used to improve the properties of dough,bread and cake,increase sensory quality and extend shelf life.Studies have reported the potential use of...

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Bibliographic Details
Main Authors: TAN Zhi-feng, ZHANG Chuang-chuang, XU Ze-kun, CHEN Xiao-jing, ZHOU Run-zong, SUI Zhong-quan
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2021-07-01
Series:Liang you shipin ke-ji
Subjects:
hydrocolloid
bakery products
quality
improvement
review
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210419?st=article_issue

Internet

http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210419?st=article_issue

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