Effect of Freezing Temperature on Re-steaming Quality and Component Properties of Frozen Whole Wheat Steamed Bread
The effects of different freezing temperatures (–20 ℃, –40 ℃, –80 ℃) on the re-steaming quality and component properties of frozen whole wheat steamed bread with different whole wheat flour replacement rates (30%, 50%, 100%) were analyzed. The results showed that the specific volume retention of the...
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| Hauptverfasser: | , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Academy of National Food and Strategic Reserves Administration
2023-09-01
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| Schriftenreihe: | Liang you shipin ke-ji |
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| Online-Zugang: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230512 |
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