Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Xinlai DOU"'
Autor:
Fenglian CHEN, Yuning JI, Yinyuan HE, Linlin LIU, Na ZHANG, Yinmei GUO, Xinlai DOU, Xinyang LI, Ran AN, Chunhua YANG, Xiaozhi TANG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 10, Pp 54-60 (2023)
In this paper, the texture characteristics, stress relaxation and gluten strength of rice flour mixed flour dough were analyzed by texture analyzer and electronic gluten analyzer Glugraph-E. From the point of view of mechanics, the effects of differe
Externí odkaz:
https://doaj.org/article/6cbe4028e5874c0abb7aaf6d82ea615e
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 14, Pp 484-492 (2022)
Due to the lack of gluten protein in the components of rice flour, there are some disadvantages in the production process of rice bread, such as difficult in forming an effective network structure, difficult to form, poor in quality (water holding ca
Externí odkaz:
https://doaj.org/article/d7a8b810db1e42298adcd3c4d54666ad
Autor:
Xinlai Dou, Xuyang Ren, Qiumei Zheng, Yinyuan He, Mingshou Lv, Linlin Liu, Ping Yang, Yanlin Hao, Fenglian Chen, Xiaozhi Tang
Publikováno v:
Foods, Vol 12, Iss 20, p 3818 (2023)
In this study, Lactococcus lactis lactis subspecies 1.2472, Streptococcus thermophilus 1.2718, and thermostable Lactobacillus rhamnosus HCUL 1.1901–1912 were used to ferment rice flour for preparing rice bread. The characteristics of fermented rice
Externí odkaz:
https://doaj.org/article/7ada095fa3e242c6931b6066235db4e6
Autor:
Xinlai Dou1, Mingshou Lv1, Xuyang Ren1, Yinyuan He1, Linlin Liu1, Guang Zhang1, Ying Sun2, Na Zhang1, Fenglian Chen1 finesxm@163.com, Chun hua Yang1 yangchunhua25925@126.com
Publikováno v:
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2023, Vol. 35 Issue 4, p58-68. 11p.
Autor:
Xinlai Dou, Xuyang Ren, Yinyuan He, Linlin Liu, Guang Zhang, Ying Sun, Na Zhang, Fenglian Chen, Chunhua Yang
Wheat flour is more important for making frozen dough, this paper firstly conducted basic property of six wheat flour from different place and found BDHhgwf is more suitable to make frozen dough. Basic on it, texture profile analysis (TPA) has been p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e92d0dbe12b975b714f94cbc0946dcfa
https://doi.org/10.21203/rs.3.rs-2303611/v1
https://doi.org/10.21203/rs.3.rs-2303611/v1