Effect of Reconstituted Liquid Egg on the Rheological Properties of Wheat Dough and Bread Quality
This study aimed to explore the influence of reconstituted liquid egg on the processing performance of wheat dough and baking quality of bread, a farinograph and a rheometer were used to investigate the farinograph characteristics, viscoelasticity, creep-recovery characteristic and fermentability of...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060180 |
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