Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread
Author:
Affiliation:
1. College of Food Science and Engineering
2. Northwest A&F University
3. Yangling
4. P. R. China
Abstract
Chinese steamed bread supplemented with flaxseed flour can be recommended as a dietary product with health benefits.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2020/RA/D0RA05742H
Reference41 articles.
1. Effects of green tea powder on the quality attributes of hard red winter wheat flour and Chinese steamed bread
2. Influence of ingredients and chemical components on the quality of Chinese steamed bread
3. Influences of alkali on the quality and protein polymerization of buckwheat Chinese steamed bread
4. Color, antioxidation, and texture of dough and Chinese steamed bread enriched with pitaya peel powder
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