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...
Main Authors: | TIAN Xiao-hong, LI Yi, WANG Jia-ya, REN Fei, LIU Yan-xiang, LIU Ming, TAN Bin |
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Format: | Article |
Language: | English |
Published: |
Academy of National Food and Strategic Reserves Administration
2024-03-01
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Series: | Liang you shipin ke-ji |
Subjects: | |
Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240207 |
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