Comparative Study on the Quality of Whole Wheat Flour Steamed Bread Backfilled with Different Modified Bran

Comparative Study on the Quality of Whole Wheat Flour Steamed Bread Backfilled with Different Modified Bran

To compare steamed bread quality of different modified bran whole wheat flour, wheat bran was modified by atmospheric steam, superheated steam, microwave, extrusion, enzymolysis hydrolysis (xylanase) and fermentation (yeast). The modified bran was backfilled into wheat flour to obtain whole wheat fl...

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Bibliographic Details
Main Authors: Wenjun YE, Liping WANG, Guodong YE, Wangyang SHEN, Bin TAN, Xiaoning LI, Yanxiang LIU, Kun GAO, Xiaohong TIAN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-05-01
Series:Shipin gongye ke-ji
Subjects:
modified bran
whole wheat steamed bread
sensory qualities
texture characteristics
aging property
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2020060188

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2020060188

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