Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread

In this study, we added peony seed oil (PSO) to wheat dough and made corresponding steamed breads. Through the dynamic rheological tests of the dough, microstructure analyses, bread quality evaluations, crystallization characteristic experiments, and texture characteristic measurements, we revealed...

Whakaahuatanga katoa

Ngā taipitopito rārangi puna kōrero

Ngā kaituhi matua:	Ranhuixin Ma, Sihai Han, Jingzheng Song, Zhouya Bai, Chonghui Yue, Peiyan Li, Libo Wang, Denglin Luo
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	MDPI AG 2025-04-01
Rangatū:	Foods
Ngā marau:	peony seed oil steamed bread staling properties functional bread
Urunga tuihono:	https://www.mdpi.com/2304-8158/14/9/1505
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!