Effects of sourdough on improving the textural characteristics of microwave‐steamed cake: A perspective from dielectric properties and water distribution-Reference-Cited by-同舟云学术

Effects of sourdough on improving the textural characteristics of microwave‐steamed cake: A perspective from dielectric properties and water distribution

Published:2020-09-09 Issue:10 Volume:85 Page:3282-3292
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wu Yejun¹²,Yan Bowen¹²,Zhou Juan¹²,Lian Huizhang³,Yu Xiaojun³,Zhao Jianxin¹²⁴,Zhang Hao⁴,Chen Wei¹²⁴,Fan Daming¹²⁴^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu P. R. China

2. School of Food Science and Technology Jiangnan University Wuxi Jiangsu P. R. China

3. Wuxi HuashunMinsheng Food Co., Ltd. Wuxi Jiangsu P. R. China

4. National Engineering Research Center for Functional Food Jiangnan University Wuxi Jiangsu P. R. China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15424

Reference58 articles.

1. Influence of Final Baking Technologies in Partially Baked Frozen Gluten-Free Bread Quality

2. Dielectric properties of microwave-baked cake and its constituents over a frequency range of 0.915–2.450GHz

3. Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes

4. Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics

5. Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation

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