Effect of different yeast on the quality of steamed bread made by self-fermentable flour during the accelerated experimental storage
In order to study the effects of different high-sugar and low-sugar resistant dry yeasts on the quality of self-fermentable flour during accelerated experimental storage (35 ℃, 65% relative humidity), self-fermentable flour was prepared by common wheat flour with 4 kinds of high-sugar and low-sugar...
| الحاوية / القاعدة: | Zhongguo niangzao |
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| المؤلف الرئيسي: | |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
Editorial Department of China Brewing
2025-01-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-253.pdf |