The Study Analysis of the Flour Quality Influence on Baked Goods

Guang Le Zhang; Li Zhang; Feng Jia; Jin Shui Wang

doi:10.4028/www.scientific.net/AMR.524-527.2218

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 524-527The Study Analysis of the Flour Quality Influence...

The Study Analysis of the Flour Quality Influence on Baked Goods

Abstract:

Flour quality plays a basic role in the process of making baked goods. This article outlines the influence and relevant correlation of flour quality in the baked goods and has a great significance to raise the level of baked goods processing.

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Periodical:

Advanced Materials Research (Volumes 524-527)

Pages:

2218-2222

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.524-527.2218

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Online since:

May 2012

Authors:

Guang Le Zhang, Li Zhang, Feng Jia, Jin Shui Wang

Keywords:

Baking, Dessert, Flour, Property Analysis

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