Formula Optimization and Nutritional Characteristics Analysis of Pumpkin Whole Wheat Steamed Bread
In order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addition of pumpkin flour on the whole wheat flour-whe...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023070163 |