Effects of Packaging Methods and Wheat Varieties on Starch Aging in Wine-brewed Steamed Bread during Storage

In order to explore the relationship between the internal starch aging of wine-stuffed steamed bread stored at 4 ℃ for 7 days and the packaging form as well as wheat varieties, ‘Zhengmai 113’, ‘Yangmai 20’ and ‘Xinmai 129’ were used as raw materials to make wine-stuffed steamed bread and then treate...

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Principais autores:	Xiaoyuan LIU, Qiuyi CHEN, Jiaxin SUN, Hongfei YU, jianqiu TU, Nan XIA
פורמט:	Artigo
שפה:	Chinês
יצא לאור:	The editorial department of Science and Technology of Food Industry 2025-07-01
סדרה:	Shipin gongye ke-ji
נושאים:	wine-brewed steamed bread packaging method wheat variety starch retrogradation texture properties avrami equation
גישה מקוונת:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024120377
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!