QR kód

Study on properties of the texture and fermentation rheology of coconut flour-wheat flour mixed dough

Objective: To develop fermented baked goods containing coconut powder. Methods: The texture and fermentation rheological properties of coconut flour-wheat flour dough were measured by full texture compression test of TA.XT Plus C physical property tester and F4 Chopin fermentation rheometer. Results...

Celý popis

Uloženo v:
Hlavní autoři: LI Ming, SHENG Zheng, YANG Ya-wen, WU Zi-jian, ZHANG Hai-hua
Médium: Artigo
Jazyk:Inglês
Vydáno: The Editorial Office of Food and Machinery 2023-06-01
Edice:Shipin yu jixie
Témata:
coconut
wheat flour
dough
texture
fermentation rheological properties
gluten network structure
On-line přístup:http://www.ifoodmm.com/spyjxen/article/abstract/20230403
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

Podobné jednotky