Effect of Foxtail Millet Flours with Different Particle Sizes on Rheological Properties of Dough and Texture Characteristics of Steamed Bread
LI Shaohui, SHENG Qinghai, ZHAO Wei, SONG Jianing, LI Pengliang, ZHANG Aixia, LIU Jingke
(1. National Foxtail Millet Improvement Center, Cereal Crops Research Laboratory of Hebei Province, Institute of Millet Crops, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050035, China; 2. College of Bioscience and Engineering, Hebei University of Economics and Business, Shijiazhuang 050071, China)
LI Shaohui, SHENG Qinghai, ZHAO Wei, SONG Jianing, LI Pengliang, ZHANG Aixia, LIU Jingke. Effect of Foxtail Millet Flours with Different Particle Sizes on Rheological Properties of Dough and Texture Characteristics of Steamed Bread[J]. FOOD SCIENCE, 2022, 43(16): 98-106.