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《Storage & Process》 2007-02
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Effect of Different Additions of Shahao Flour on Buckwheat Bread Quality

ZHANG Rui-zhen, ZHAO Li-qin, ZHANG Xi (College of Food Science and Engineering of Inner Mongolia Agricultural University, Huhhot 010018, China)  
In this study, the effects of different additions of shahao flour on specific votume, rigidity, the content of water, high-diameter ratio and sensory quality of bread were investigated. The results showed that when the addition is 0.5%.The water holding capacity is better than the others and the specific votume of bread reached maximum. At the same time, the additions of shahao flour can stay aging of bread and improve the shape of bread.
【Fund】: 内蒙科技厅攻关项目(2005612)
【CateGory Index】: TS213.21
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