Effect of Reconstituted Liquid Egg on the Rheological Properties of Wheat Dough and Bread Quality

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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Bibliographic Details
Main Authors: Ying HE, Yujie CHI, Yuan CHI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-05-01
Series:Shipin gongye ke-ji
Subjects:
reconstituted liquid egg
rheology
food texture
dough
bread
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060180
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