Effect of partial substitution of wheat flour with kiwi starch on dough rheology, microstructure, the quality attributes and shelf life of Chinese steamed bread
Qinyu Zhao, Zhenyun She, Danting Hou, Jiaqi Wang, Tian Lan, Xinran Lv, Yuanke Zhang, Xiangyu Sun, Tingting Ma
Topics & Concepts
ChewinessFood scienceShelf lifeFlavorChemistryAromaStarchMicrostructureWheat flourGlutenRheologySubstitution (logic)Materials scienceComposite materialProgramming languageComputer scienceCrystallographyFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology