Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp
Yanfei Cao, Lijun Jiang, Wenjing Suo, Yuxin Deng, Min Zhang, Shuang Dong, Peng Guo, Shanfeng Chen, Hongjun Li
Topics & Concepts
Food scienceChemistryGlucose oxidaseSteamed breadSoy flourFermentationPulp (tooth)GlutenSteamingSoy proteinPotato starchEnzymeStarchOrganic chemistryPathologyMedicineFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls