scholarly journals Underlying mechanism governing the influence of peanut oil addition on wheat dough viscoelasticity and Chinese steamed bread quality

LWT ◽  
2021 ◽  
pp. 113007
Author(s):  
Tingjing Zhang ◽  
Erqi Guan ◽  
Yuling Yang ◽  
Lili Zhang ◽  
Yuanxiao Liu ◽  
...  
Keyword(s):  
Underlying Mechanism ◽  
Bread Quality ◽  
Peanut Oil ◽  
Chinese Steamed Bread ◽  
Wheat Dough ◽  
Steamed Bread

Effect of thermal packaging temperature on Chinese steamed bread quality during room temperature storage

2020 ◽  
Vol 92 ◽  
pp. 102921
Author(s):  
Shuya Xu ◽  
Rui Dong ◽  
Yu Liu ◽  
Xiaolong Wang ◽  
Tian Ren ◽  
...  
Keyword(s):  
Room Temperature ◽  
Bread Quality ◽  
Room Temperature Storage ◽  
Chinese Steamed Bread ◽  
Steamed Bread ◽  
Temperature Storage

Effect of dough kneading time on Chinese steamed bread quality and volatile compounds

2021 ◽  
Vol 43 ◽  
pp. 101323
Author(s):  
Jinzhong Xi ◽  
Qiyan Zhao ◽  
Dan Xu ◽  
Yamei Jin ◽  
Fengfeng Wu ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Bread Quality ◽  
Chinese Steamed Bread ◽  
Steamed Bread
Sign in / Sign up

Export Citation Format

Share Document