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4. EW和SC对全麦面包内瓤结构的影响
Fig. 4. Influences of EW and SC on inner pulp structure of whole wheat bread
