Effect of Northwest Fermentation Agents on the Quality of Mung Bean Bread by Fermenting Mung Bean Powder

Effect of Northwest Fermentation Agents on the Quality of Mung Bean Bread by Fermenting Mung Bean Powder

In order to improve the baking characteristics and nutritional quality of mung bean bread, mung bean sourdough was made by fermenting mung bean flour using Northwest leavening head, and then combined with yeast as a compound leavening agent to make mung bean bread. The microbial composition of the N...

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Bibliographic Details
Main Authors: Weichao GUAN, Weijia ZHANG, Lijun DONG, Man LI, Xiling ZHANG, Chenqi GU, Xiufa HU, Xiaoming WANG, Xiaoliang HAO, Chanmin ZHENG, Yuguang ZHANG, Qingyu YANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-11-01
Series:Shipin gongye ke-ji
Subjects:
mung bean
sourdough
dynamic rheology
protein secondary structure
oxidation resistance
bread
quality
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010232
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