Effect of Rice Bran Soluble Dietary Fiber on the Quality of Chinese Steamed Bread
In order to improve the anti-aging ability of flour processed products, in this current study, defatted rice bran soluble dietary fiber was added to wheat starch in different proportions, and steamed bread was made after dough fermentation. The quality change and anti-aging effect of steamed bread w...
Main Authors: | Chaofan GAO, Ying ZHOU, Wanqi WEI, Chenghong JIANG, Manqing YANG, Junqiang JIA, Qiongying WU |
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Format: | Article |
Language: | zho |
Published: |
The editorial department of Science and Technology of Food Industry
2022-02-01
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Series: | Shipin gongye ke-ji |
Subjects: | |
Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060076 |
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