外源蛋白添加对全麦面团特性和面包品质的影响
吴迪(
),王佳玉,汤晓智(),胡秋辉
),王佳玉,汤晓智(),胡秋辉
Influence of Exogenous Protein Addition on Whole Wheat Dough Properties and Bread Quality Characteristics
Di WU(),JiaYu WANG,XiaoZhi TANG(),QiuHui HU
),JiaYu WANG,XiaoZhi TANG(),QiuHui HU
图2. SC添加对全麦面团流变特性的影响
Fig. 2. Influence of SC on rheological properties of whole wheat dough
