Preparation of Chinese Steamed Bread with Good Water-Binding Capacity and Emulsibility
Author:
Affiliation:
1. College of Biological Science and Engineering; Fuzhou University; Fuzhou 350108 China
2. College of Light Industry and Food Sciences; South China University of Technology; Guangzhou China
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12090/fullpdf
Reference24 articles.
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3. Relationship of protein quantity, quality and dough properties with Chinese steamed bread quality;Brooken;J. Cereal Sci.,1996b
4. Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked French bread;Carr;LWT-Food Sci. Technol.,2003
5. A technique for the study of the baking process and its application to the effect on fat on baking dough;Elton;J. Sci. Food Agric.,1966
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1. Effect of oatmeal on texture, water mobility, and starch retrogradation properties of Chinese steamed bread;Cereal Chemistry;2019-01-28
2. Staling of Chinese steamed bread: Quantification and control;Trends in Food Science & Technology;2016-09
3. Improvement of the quality of steamed bread by supplementation of wheat germ from milling process;Journal of Cereal Science;2014-11
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