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Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough

This paper investigated the effects of different particle sizes and addition levels of purple sweet potato flour (PSPF) on the rheological properties and moisture states of wheat dough. There was deterioration in the pasting and mixing properties of the dough, due to the addition of PSPF (0~20% subs...

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Detalles Bibliográficos
Autores principales:	Hu, Han, Zhou, Xiangyu, Zhang, Yuxin, Zhou, Wenhua, Zhang, Lin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858315/ https://www.ncbi.nlm.nih.gov/pubmed/36673489 http://dx.doi.org/10.3390/foods12020398

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