Optimization of processing technology of sweet potato puree steamed bread by response surface method
With 20% sweet potato puree and wheat flour as raw materials, the effects of knead times,fermentation time and fermentation temperature on the quality of sweet potato puree steamed bread were studied.On the basis of single factor test, sensory evaluation was selected as the evaluation index, and res...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2020-01-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200108?st=article_issue |