| Abstrakt: |
Researchers at Chongqing University conducted a study on the influence of blueberry wine residue on dough characteristics. They added different proportions of blueberry wine residue to low-gluten flour and observed its effects on the dough properties. The study found that the addition of blueberry wine residue affected water absorption, formation time, texture, and color of the dough. The researchers concluded that a 4% addition of blueberry wine residue resulted in dough properties suitable for dough product processing. This study provides a theoretical reference for the application of blueberry wine residues in food. [Extracted from the article] |
