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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...

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Furkejuvvon:
Váldodahkkit: LI Ming, SHENG Zheng, YANG Ya-wen, WU Zi-jian, ZHANG Hai-hua
Materiálatiipa: Artigo
Giella:Inglês
Almmustuhtton: The Editorial Office of Food and Machinery 2023-06-01
Ráidu:Shipin yu jixie
Fáttát:
coconut
wheat flour
dough
texture
fermentation rheological properties
gluten network structure
Liŋkkat:http://www.ifoodmm.com/spyjxen/article/abstract/20230403
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