Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed BreadOA
Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread
Steamed bread is very popular in the East and Southeast Asian regions, and its quality is affected by some physicochemical properties. Chinese steamed bread was made by adding waxy flour into normal wheat flour in the present…查看全部>>
Steamed bread is very popular in the East and Southeast Asian regions, and its quality is affected by some physicochemical properties. Chinese steamed bread was made by adding waxy flour into normal wheat flour in the present study. The results showed that specific volume was not affected by the proportions of waxy flour, whereas, adding waxy flour decreased the appearance, color, texture, elasticity, stickiness, and the total score of Chinese steamed bread.…查看全部>>
QIN Peng;CHENG Shun-he;MA Chuan-xi
Agronomy College, Anhui Agricultural University, Hefei 230036, P.R. ChinaAgronomy College, Yunnan Agricultural University, Kunming 650201, P.R. ChinaLixiahe Region Agricultural Research Institute of Jiangsu Province, Yangzhou 225007, P.R. China
轻工业
waxy wheat Chinese steamed bread quality
waxy wheat Chinese steamed bread quality
《中国农业科学（英文版）》 2007 (10)
1275-1282,8
This work was supported by the National High Technology Research and Development Program of China (863 Program, 2001AA241033).
评论