Effect of Auricularia polytricha Powder on Textural Properties of Wheat Dough and Chinese Steamed Bread (CSB) and Sensory Evaluation of CSB(毛木耳粉对小麦面团、馒头质构特性及馒头品质的影响)

In order to investigate the influence of Auricularia polytricha powder (APP) addition to Chinese steamed bread (CSB). The CSB with different amounts of APP addition with 0,2.5%, 5.0%, 7.5%, and 10.0% was made. Textural properties were studied using texture profile analysis, and sen-sory evaluation o...

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Autors principals:	JIA Fengjuan(贾凤娟), WANG Wenliang(王文亮), GONG Zhiqing(弓志青), CUI Wenjia(崔文甲), WANG Yansheng(王延圣), WANG Yueming(王月明)
Format:	Artigo
Idioma:	Chinês
Publicat:	Beijing Technology and Business University 2018-05-01
Col·lecció:	Shipin kexue jishu xuebao
Matèries:	auricularia polytricha(毛木耳) wheat dough( 小麦面团) chinese steamed bread( 馒头) textural properties( 质构特性) sensory quality
Accés en línia:	https://www.btbuspxb.com/spkxjsxb/article/pdf/20180312
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