Effects of Different Sprouted Degrees on the Quality of Whole Wheat Bread

Effects of Different Sprouted Degrees on the Quality of Whole Wheat Bread

The sprouted degree had a great effect on the edible quality of whole wheat bread. This study investigated the morphological changes of sprouted wheat with the different sprouted degree. The effect of whole wheat flour from whole wheat with different sprouted degree on the quality characteristics of...

Full description

Bibliographic Details
Main Authors: GAO Kun, WEI Min, WANG Li-ping, LI Xiao-ning, TAN Bin
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2023-09-01
Series:Liang you shipin ke-ji
Subjects:
wheat
sprouted degree
whole wheat bread
quality
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230514

Similar Items

Similar Items