Effect of whole wheat flour on the quality of traditional Chinese Sachima
Abstract
The effects of whole wheat flour (WWF) on the properties of the dough and the final quality of Sachima were investigated. Refined wheat flour (RWF) in the recipe for Sachima dry mix was replaced with WWF at different levels. The farinograph characteristics of the Sachima dough were significantly weakened by adding WWF, except for the water absorption ability. The dough extensibility was also weakened by adding WWF, while the values of resistance...
Paper Details
Title
Effect of whole wheat flour on the quality of traditional Chinese Sachima
Published Date
Jun 1, 2014
Journal
Volume
152
Pages
184 - 189
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