Use of two-stage dough mixing process in improving water distribution of dough and qualities of brea

• 作 者: YIN Jian CHENG Li HONG Yan LI
• 机 构: StateKeyLaboratoryofFoodScienceandTechnology,SchoolofFoodScienceandTechnology,CollaborativeInnovatio
• 出 处: 农业科学学报:英文版
• 发表日期: 2021年1期
• 关键词: gelatinized starch gluten network potato flour water distribution two-stage doug
• 基金项目: supported by the National Natural Science Foundation of China (31701527),the National Key Research and Development Program of China (2017YFD0400401),the Policy Guidance Program of Jiangsu Province, Ch

The two-stage dough mixing process was innovated to improve the qualities of bread made from potato flour(PF) and wheat flour at a ratio of 1:1(w/w). The final dough was first prepared from wheat flour before being added with PF. The effects of the method