Preparation and quality evaluation of potato steamed bread with wheat gluten

The present study aimed to study the preparation and quality evaluation of potato steamed bread by using potato flour, wheat flour, and gluten at the presence of yeast and inorganic additives. As the rheological properties of the potato–wheat formulated flour negatively related to the potato flour,...

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Detalles Bibliográficos
Autores principales: Zhao, Beibei, Deng, Jiawen, Li, Mingyue, Li, Hua, Zhang, Yan, Gong, Haodi, Chen, Zhicheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455941/
https://www.ncbi.nlm.nih.gov/pubmed/32884680
http://dx.doi.org/10.1002/fsn3.1600

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455941/
https://www.ncbi.nlm.nih.gov/pubmed/32884680
http://dx.doi.org/10.1002/fsn3.1600

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