Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread

Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread

In this study, we added peony seed oil (PSO) to wheat dough and made corresponding steamed breads. Through the dynamic rheological tests of the dough, microstructure analyses, bread quality evaluations, crystallization characteristic experiments, and texture characteristic measurements, we revealed...

Full description

Saved in:
Bibliographic Details
Main Authors: Ranhuixin Ma, Sihai Han, Jingzheng Song, Zhouya Bai, Chonghui Yue, Peiyan Li, Libo Wang, Denglin Luo
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
peony seed oil
steamed bread
staling properties
functional bread
Online Access:https://www.mdpi.com/2304-8158/14/9/1505
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2304-8158/14/9/1505

Similar Items