Study on the Effect of Fine Bran Processed by Heating and Pressuring on the Water Distribution and Structure of the Steamed Bread in Cool Storage
In this paper, the fine bran processed by heating and pressuring was added into the flour for the steamed bread. The moisture, TPA, water distribution and so on of steamed bread was evaluated during the storage in cool. The results showed that there was a certain correlation between the dosage of t...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2020-09-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200522?st=article_issue |