Figure 3 presented irregularities and was misrepresented. The methods used to obtain the
Figure were not clear. Porosity was measured from the images and therefore this data is not …

The processing characteristics and gluten structures of dough with potato pulp were
investigated by Farinograph and Extensigraph tests, Starch Viscometer, Spectrophotometry …

To study the effect of heat treatment on rye flour quality, rye flour was treated by steaming,
high temperature and high pressure (HTHP) and extrusion and then the pasting properties …

This study aimed to verify the potential of superfine grinded (SGF) and extruded black
soybean flours (EF) to ameliorate dough mixing properties and noodle quality as compared …

The health benefits from consumption of whole wheat products are widely recognized. This
study investigated the effects of different pilot-scale milling methods on physicochemical …

In order to stabilize the whole wheat flour and extend its shelf life, microwave was employed
to heat the wheat bran to inactivate the lipase in this paper. The effects of microwave heating …

Background and objectives Wheat bran delivers many nutritional benefits to consumers but
negatively affects dough mixing properties, subsequently decreasing product quality and …

The purpose of this paper is to investigate the effect of partial substitution of wheat flour with
germinated brown rice flour (GBRF)(0%, 30%, 40%, 50%, 60%, and 70%) on the volatiles …

为了提高冷冻面团馒头品质, 探讨制作工艺(酵母添加量, 加水量, 速冻温度, 速冻时间, 醒发温度,
醒发时间) 对冷冻面团馒头品质的影响. 采用Plackett-Burman 设计和最陡爬坡试验筛选出影响 …

Baozi is a traditional staple steamed food in China. Current consumer trends urge the
production of quick‐frozen baozi on large scales and the formulation of healthier varieties …