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Influence of potato flour on dough rheological properties and quality of steamed bread

LIU Xing-li MU Tai-hua SUN Hong-nan ZHANG Miao CHEN Jing-wang

农业科学学报（英文版）2016，Vol.15Issue(11)：2666-2676,11.

农业科学学报（英文版）2016，Vol.15Issue(11)：2666-2676,11.DOI:10.1016/S2095-3119(16)61388-6

Influence of potato flour on dough rheological properties and quality of steamed bread

LIU Xing-li ¹MU Tai-hua ²SUN Hong-nan ¹ZHANG Miao ¹CHEN Jing-wang¹

作者信息

1. Key Laboratory of Agro-products Processing, Ministry of Agriculture/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, P.R.China
2. Laboratory of General and Organic Chemistry, University of Liege, Gembloux 2-5030, Belgium
折叠

摘要

关键词

potato flour/thermo-mechanical properties/viscoelasticity/rheofermentometer/texture properties/antioxidant activity

Key words

potato flour/thermo-mechanical properties/viscoelasticity/rheofermentometer/texture properties/antioxidant activity

引用本文复制引用

LIU Xing-li,MU Tai-hua,SUN Hong-nan,ZHANG Miao,CHEN Jing-wang..Influence of potato flour on dough rheological properties and quality of steamed bread[J].农业科学学报（英文版）,2016,15(11):2666-2676,11.

基金项目

This scientific study was financed by the Public Welfare Industry (Agriculture) Research Project of China (201503001-2),the Agricultural Special Financial in 2015 of China,and the Basic Research Expenses Budget Incremental Project of Chinese Academy of Agricultural Sciences (2014ZL009). （Agriculture）

农业科学学报（英文版）

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ISSN：2095-3119

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