Effects of Malt Flour and Ascorbic Acid Additions on Bread Baking Quality
To study the effect of malt flour and ascorbic acid addition on the quality of bread baking， the sensory score， texture and c-cell product image changes of the breads with malt flour and ascorbic acid addition were studied by using 29 representative samples from two major wheat producing provinces o...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2021-01-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210115?st=article_issue |