| Autor: |
Caiyan JIANG, Yushi BAI, Yao CHEN, Wengang JIN, Chengrong WEN, Pengfei JIANG |
| Jazyk: |
čínština |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 43, Iss 24, Pp 21-31 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2022020100 |
| Popis: |
In order to investigate the effects of different yeasts on the quality and flavor of sweet potato bread, the rheological properties, color, texture and flavor of sweet potato bread were compared and analyzed. The results showed that different yeasts had significant effects on the color, texture and flavor of sweet potato bread. The results of dynamic rheology showed that the G' and G" of yeast No.4 fermented dough were significantly higher than other groups(P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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