Effect of Northwest Fermentation Agents on the Quality of Mung Bean Bread by Fermenting Mung Bean Powder

In order to improve the baking characteristics and nutritional quality of mung bean bread, mung bean sourdough was made by fermenting mung bean flour using Northwest leavening head, and then combined with yeast as a compound leavening agent to make mung bean bread. The microbial composition of the N...

पूर्ण विवरण

ग्रंथसूची विवरण

मुख्य लेखकों:	Weichao GUAN, Weijia ZHANG, Lijun DONG, Man LI, Xiling ZHANG, Chenqi GU, Xiufa HU, Xiaoming WANG, Xiaoliang HAO, Chanmin ZHENG, Yuguang ZHANG, Qingyu YANG
स्वरूप:	Artigo
भाषा:	Chinês
प्रकाशित:	The editorial department of Science and Technology of Food Industry 2024-11-01
श्रृंखला:	Shipin gongye ke-ji
विषय:	mung bean sourdough dynamic rheology protein secondary structure oxidation resistance bread quality
ऑनलाइन पहुंच:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010232
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