Effects of barley seedling powder on rheological properties of dough and quality of steamed bread
In order to find the optimal share of barley seedling powder (BSP) to improve the rheological properties of wheat dough and physico-chemical properties of steamed bread (SB), BSP was added with wheat flour at various proportions (2-10%). Results showed that with the increasing amount of BSP additive...
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| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2023) vom: 18. Juli, Seite 10820132231188988
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| 1. Verfasser: |
Cao, Xiaohuang
(VerfasserIn) |
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| Weitere Verfasser: |
Islam, Md Nahidul,
Lu, Dandan,
Han, Congying,
Wang, Lei,
Tan, Mingxiong,
Chen, Yuan,
Xin, Ning |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2023
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Bread quality
FTIR
color property
gluten property
textural property |
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