Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality
Author:
Affiliation:
1. College of Grain and Food Henan University of Technology Zhengzhou450001China
2. Henan Food Crop Collaborative Innovation Center Zhengzhou450001China
3. College of Life Sciences Henan Agricultural University Zhengzhou450001China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14868
Reference20 articles.
1. The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies
2. Improving whole wheat dough tenacity and extensibility: A new kneading process
3. The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality
4. Fatty acid profile of edible oils and fats consumed in India
5. Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt
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