The effects of different additives on the physical properties of dumpling wrapper-Reference-Cited by-同舟云学术

The effects of different additives on the physical properties of dumpling wrapper

Published:2019-08-30 Issue:4 Volume:13 Page:3077-3085
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Li Yueming,Zhang Cuicui,Jiang Xuejing,Gao Ming,Yao Xiaojing,Liu Hui,Wang Jing,Zhang Hong,Zhang Chun Jiang

Funder

Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs / Institute of Food Science and Technology, Chinese Academy of Agricultural Science

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11694-019-00230-4.pdf

Reference26 articles.

1. J. Li, Y.H.P. Hsieh, Traditional Chinese food technology and cuisine. Asia Pac. J. Clin. Nutr. 13, 147–155 (2004)

2. Q. Zhu, Y. Liang, Z. Shao, Dumpling cooking-modeling and simulation. IFAC-PapersOnLine. 48, 439–444 (2015)

3. Y. Zhang, Y.L. Ye, J.J. Liu, The relationship between chinese raw dumpling quality and flour characteristics of Shandong winter wheat cultivars. Agric. Scic China. 10, 1792–1800 (2011)

4. A. Baier-Schenk, S. Handschin, B. Conde-Petit, Ice in prefermented frozen bread dough-an investigation based on calorimetry and microscopy. Cereal Chem. 82, 251–255 (2005)

5. J. Yi, W.L. Kerr, J.W. Johnson, Effects of waxy wheat flour and water on frozen dough and bread properties. J. Food Sci. 74, 278–284 (2009)

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of wheat flour particle size on the quality deterioration of quick-frozen dumpling wrappers during freeze-thawed cycles;Food Research International;2024-11

2. Physicochemical properties of Dioscorea alata Tainung No. 1 and 2 via different drying methods and application on the frozen tangyuan;Food Bioscience;2024-06

3. Incorporating acetylated starch regulates the structure and sol-gel performance of wheat starch-based binary system;Food Hydrocolloids;2023-07

4. Optimization of the physical properties and antioxidant activity of Mongolian <i>buuz</i> wrappers with buckwheat flour substituted for wheat flour;Engineering in Agriculture, Environment and Food;2023

5. Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling;International Journal of Food Properties;2022-04-05