Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp

Ultrasound at an intensity of 17.5, 20.0, 22.5, 25.0 and 27.5 W/L was used to assist dough fermentation to prepare steamed bread with 50% sweet potato pulp (SB-50% SPP), which was compared with SB-50% SPP without ultrasonic treatment. The dough rheology, starch–gluten network, texture characteristic...

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Detalles Bibliográficos
Autores principales: Zhang, Min, Suo, Wenjing, Deng, Yuxin, Jiang, Lijun, Qi, Mingming, Liu, Yao, Li, Luxia, Wang, Chenjie, Zheng, Hui, Li, Hongjun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8760544/
https://www.ncbi.nlm.nih.gov/pubmed/35033979
http://dx.doi.org/10.1016/j.ultsonch.2022.105912

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8760544/
https://www.ncbi.nlm.nih.gov/pubmed/35033979
http://dx.doi.org/10.1016/j.ultsonch.2022.105912

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