Effect of Superfine Mulberry Leaf Powder on Farinographical Properties of Dough and Quality of Steamed Bread

We replaced wheat flour by superfine mulberry leaf powder at 5%, 10%, 15%, 20 % and 25% to make dough and steamed bread. The effect of superfine mulberry leaf powder on farinographical properties of dough and quality of steamed bread were studied. The results showed that partial substitution of whea...

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Bibliografische Detailangaben

Hauptverfasser:	XIA Jia-long, JI Hui, YIN Yan-bo, FANG Shu-ting, LIU Yu-juan, HUANG Yan, LIU Yun-guo, TANG Xiao-juan
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Academy of National Food and Strategic Reserves Administration 2022-05-01
Schriftenreihe:	Liang you shipin ke-ji
Schlagworte:	superfine mulberry leaf powder steamed bread farinographical properties steamed bread quality staling
Online-Zugang:	http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220320?st=article_issue
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