Ontology highlight
ABSTRACT:
SUBMITTER: Zhao B
PROVIDER: S-EPMC7455941 | biostudies-literature | 2020 Aug
REPOSITORIES: biostudies-literature
Food science & nutrition 20200623 8
The present study aimed to study the preparation and quality evaluation of potato steamed bread by using potato flour, wheat flour, and gluten at the presence of yeast and inorganic additives. As the rheological properties of the potato-wheat formulated flour negatively related to the potato flour, the potato-wheat formulated flour with 35% potato flour was set as the basic flour (100%). The effects of wheat gluten on the rheological properties of the dough were also evaluated, and gluten additi ...[more]