首页|期刊导航|农业科学学报（英文）|Use of two-stage dough mixing process in improving water distribution of dough and qualities of bread made from wheat–potato flour

Use of two-stage dough mixing process in improving water distribution of dough and qualities of bread made from wheat–potato flour

YIN Jian CHENG Li HONG Yan LI Zhao-feng LI Cai-ming BAN Xiao-feng GU Zheng-biao

农业科学学报（英文）2021，Vol.20Issue(1)：300-310,11.

农业科学学报（英文）2021，Vol.20Issue(1)：300-310,11.DOI:10.1016/S2095-3119(20)63433-5

Use of two-stage dough mixing process in improving water distribution of dough and qualities of bread made from wheat–potato flour

YIN Jian ¹CHENG Li ²HONG Yan ¹LI Zhao-feng ³LI Cai-ming ²BAN Xiao-feng ¹GU Zheng-biao³

作者信息

1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, P.R.China
2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, P.R.China
3. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, P.R.China
折叠

摘要

关键词

gelatinized starch/gluten network/potato flour/water distribution/two-stage dough mixing process

Key words

gelatinized starch/gluten network/potato flour/water distribution/two-stage dough mixing process

引用本文复制引用

YIN Jian,CHENG Li,HONG Yan,LI Zhao-feng,LI Cai-ming,BAN Xiao-feng,GU Zheng-biao..Use of two-stage dough mixing process in improving water distribution of dough and qualities of bread made from wheat–potato flour[J].农业科学学报（英文）,2021,20(1):300-310,11.

基金项目

This work was supported by the National Natural Science Foundation of China(31701527),the National Key Research and Development Program of China(2017YFD0400401),the Policy Guidance Program of Jiangsu Province,China(SZ-SQ2017021)and the Jiangsu Province"Collaborative Innovation Center of Food Safety and Quality Control"industry development program,China. （31701527）

农业科学学报（英文）

OACSCDCSTPCDSCI

ISSN：2095-3119

访问量0

下载量0

段落导航