Enhancing acceptability of Chinese steamed bread through corn and oats blending: Formulation, physical, and sensory properties

This study aimed to elevate the sensory value of Chinese steamed bread (CSB) by incorporating a blend of oats and corn. Through meticulous formulation, we achieved an optimal amalgamation for oat and corn Chinese steamed bread (OCCSB), comprising 28 % Yunnan corn flour (with 36 % amylose), 6 % Sichu...

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Detalles Bibliográficos

Principais autores:	Congyun Jiang, Songyi Lin, Yiying Yang, Xin Yang, Yumeng Yang, Yue Tang
Formato:	Artigo
Idioma:	Inglês
Publicado:	Elsevier 2024-06-01
Series:	Food Chemistry Advances
Assuntos:	Corn flour Optimizing formulations Physical and sensory acceptability scores Chinese steamed bread
Acceso en liña:	http://www.sciencedirect.com/science/article/pii/S2772753X24000315
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