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