Effect of potato flour on quality and staling properties of wheat–potato flour bread

To elucidate the impact of potato flour (PF) on quality changes and staling characteristics of the composite bread from wheat–potato flour (WPF), the physicochemical (specific volume, colority, sensory value, texture, and viscosity) properties, and staling (X‐ray diffraction and water migration) pro...

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Vydáno v:Food Sci Nutr
Hlavní autoři: Ju, Qian, Li, Yaoxi, Sun, Huaxing, Chen, Jincheng, Yuan, Yanqiu, Hu, Yayun, Fujita, Kaori, Luan, Guangzhong
Médium: Artigo
Jazyk:Inglês
Vydáno: John Wiley and Sons Inc. 2020
Témata:
Original Research
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7590290/
https://ncbi.nlm.nih.gov/pubmed/33133550
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1829
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