Effect of Different Yeast Strains on Fermentation of Green Wheat Flour Incorporated Dough and Quality of Deep-Fried Twisted Dough Sticks

被引：0
|
作者：
Kang, Zhimin [1 ]
Zhang, Kangyi [1 ]
Li, Jing [1 ]
Wu, Yabei [1 ]
Gao, Lingling [1 ]
Wen, Qingyu [1 ]
Mao, Xinya [1 ]
机构：
[1] Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou,450008, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 02期
关键词：
D O I：
10.7506/spkx1002-6630-20171205-063
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：46 / 51
相关论文
共 50 条
  • [1] STUDY OF CHINESE YOU-TIAO (DEEP-FRIED TWISTED DOUGH STICKS) .2. EFFECTS OF FLOUR QUALITY, SHORTENING, AND DOUGH DEVELOPMENT
    HE, H
    SHEN, X
    PONTE, JG
    [J]. CEREAL FOODS WORLD, 1987, 32 (05) : 384 - 386
  • [2] Effects of Polysaccharide Hydrocolloids on Dough Characteristics of Quick-frozen Raw-dough Sticks and the Quality of Deep-fried Dough Sticks
    Liu, Xinyu
    Guan, Junjun
    Xu, Zhaoyong
    Zheng, Mingjun
    Zhu, Jinfeng
    Song, Shijia
    Gao, Feng
    [J]. Science and Technology of Food Industry, 2023, 44 (08) : 125 - 134
  • [3] Physicochemical characterization of wheat starch and variation of fatty acid composition in deep-fried dough sticks with different treatments
    Liu, Yan
    Hu, Xueying
    Jian, Xinhang
    Guo, Liping
    Xiao, Junxia
    Li, Xiaodan
    [J]. JOURNAL OF FOOD SCIENCE, 2024, 89 (07) : 4205 - 4215
  • [4] Changes in the quality of deep-fried dough as influenced by hydrocolloids
    Mudau, Rotshidzwa M. M.
    Onipe, Oluwatoyin O. O.
    Jideani, Afam I. O.
    [J]. CYTA-JOURNAL OF FOOD, 2023, 21 (01) : 237 - 247
  • [5] Determination of the concentration of alum additive in deep-fried dough sticks using dielectric spectroscopy
    Kang, Wenyu
    Lu, Jianfeng
    Cheng, Yudong
    Jin, Yinzhe
    [J]. JOURNAL OF FOOD AND DRUG ANALYSIS, 2015, 23 (03) : 472 - 479
  • [6] EFFECT OF SOY FLOUR, RICE FLOUR AND SEMOLINA SUPPLEMENTATION ON THE TEXTURAL AND SENSORY PROPERTIES OF DOUGH AND A DEEP-FRIED PRODUCT
    Alpaslan, Mehmet
    Hayta, Mehmet
    [J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2010, 34 : 490 - 500
  • [7] Effects of isomalt on the quality of wheat flour dough and spicy wheat gluten sticks
    Jia, Ziyang
    Yang, Heng
    Zhang, Yudong
    Ding, Wenping
    Shuang, Yuan
    Fu, Yang
    Xie, Qianran
    Dong, Tongjun
    Wu, Yan
    Wang, Xuedong
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022, 57 (04): : 2310 - 2320
  • [8] Formation and distribution of (E,E)-2,4-decadienal in deep-fried dough sticks under different conditions
    Liu, Yan
    Fang, Ying
    Wang, Zetong
    Guo, Liping
    Xiao, Junxia
    Li, Xiaodan
    [J]. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2024, 126 (04)
  • [9] Quantification of Oil Fractions of Deep-Fried Wheat Dough and Batter Enriched with Oat and Wheat Bran
    Onipe, Oluwatoyin O.
    Beswa, Daniso
    Jideani, Afam I. O.
    [J]. JOURNAL OF FOOD QUALITY, 2021, 2021
  • [10] Effect of mechanically modified wheat flour on dough fermentation properties and bread quality
    Stefanie Hackenberg
    Christoph Verheyen
    Mario Jekle
    Thomas Becker
    [J]. European Food Research and Technology, 2017, 243 : 287 - 296
12345