Extensional rheological properties in mixed and fermented/rested dough and relationships with steamed bread quality
Qinghua Yue, Mingfei Li, Chong Liu, Limin Li, Xueling Zheng, Ke Bian
Topics & Concepts
Steamed breadFarinographFood scienceChewinessMathematicsWheat flourGlutenRheologyMouthfeelChemistryMaterials scienceRaw materialComposite materialOrganic chemistryFood composition and propertiesPolysaccharides Composition and ApplicationsAgricultural Engineering and Mechanization