Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp-Reference-Cited by-同舟云学术

Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp

Published:2022-01 Issue: Volume:82 Page:105912
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Zhang Min,Suo Wenjing,Deng Yuxin,Jiang Lijun,Qi Mingming,Liu Yao,Li Luxia,Wang Chenjie,Zheng Hui,Li Hongjun

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference49 articles.

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3. Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components;Li;Food Chem.,2021

4. Physicochemical and sensory properties of steamed bread fortified with purple sweet potato flour;Zhu;Food Bioscience,2019

5. Evaluation of texture, retrogradation enthalpy, water mobility, and anti-staling effects of enzymes and hydrocolloids in potato steamed bread;Ma;Food Chem.,2022

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