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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2021-11-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| 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 |