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Updated: Jun 23, 2025

Analysis and Specification of Starch Granule Size Distributions
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小麦粉含量对其面粉和冷面团面包的影响

Zixuan Yang1,2, Jinling Li1,2, Zhili Ji1,2

  • 1Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, Hubei 430023, PR China.

Food chemistry: X
|June 24, 2024
PubMed
概括

添加特定的小麦粉 (A型,B型和全麦粉) 会影响质结构和面包质量. 某些添加剂可以提高冷面团面包的体积和结稳定性.

关键词:
这是面包的面包.冷面团的面团是冷的颗粒大小 颗粒大小小麦粉 是一种小麦粉.

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