Effect of ultrasonic power on the quality of taro pulp dough and steamed bread
ObjectiveTo obtain high-quality taro pulp steamed bread.MethodsUltrasound was used to assist the fermentation of taro pulp dough, and the effects of ultrasonic power (300~500 W) on the secondary structure of gluten protein, extensional properties of dough, rheological properties, specific volume, te...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Editorial Office of Food and Machinery
2025-02-01
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| coleção: | Shipin yu jixie |
| Assuntos: | |
| Acesso em linha: | http://ifoodmm.com/spyjx/article/html/202502006?st=article_issue |
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