Research on the Changes of the Dough Rheo-fermentation Properties of Wheat Flour during Storage

Research on the Changes of the Dough Rheo-fermentation Properties of Wheat Flour during Storage

In the industrial production process of traditionally fermented flour products, the influence of a certain storage period of fresh flour on the production process and product features of Chinese steamed bread(CSB) as fermented food is very prominent, and often causing quality fluctuations. In this p...

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Bibliographic Details
Main Authors: WEI Yi-min, ZHANG Lei, ZHAO Bo, WANG Xu-lin, WU Gui-ling
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2021-11-01
Series:Liang you shipin ke-ji
Subjects:
wheat flour
storage
dough
rheo-fermentation property
sensory evaluation of csd
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210619?st=article_issueResearch on the Changes of the Dough Rheo-fermentation Properties of Wheat Flour during Storage

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http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210619?st=article_issueResearch on the Changes of the Dough Rheo-fermentation Properties of Wheat Flour during Storage

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