Quality Analysis of Whole Wheat Bread Flour in Chinese Market

Quality Analysis of Whole Wheat Bread Flour in Chinese Market

In order to investigate the quality of whole wheat bread flour in Chinese market, the physicochemical quality, rheological properties, processing quality and baking quality of 10 representative whole-wheat bread flour(WWBF) were analyzed. The results showed that the moisture content of WWBF ranged f...

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Bibliographic Details
Main Authors: TIAN Xiao-hong, LI Yi, WANG Jia-ya, REN Fei, LIU Yan-xiang, LIU Ming, TAN Bin
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2024-03-01
Series:Liang you shipin ke-ji
Subjects:
bread
whole-wheat flour
physicochemical qualities
rheological properties of fermentation
processing quality
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240207

Internet

http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240207

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