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- W2351004049 abstract "In the experiment, extrusion technology is applied. The quality of black soya bean flour of steamed bread is measured, the best condition of technology is obtained by single factor and orthogonal experiments. The results show that extrusion temperature is 150 ℃,moisture content is 20%,rotation speed of screw 170 r/min and feeding speed is 15 Hz. The content of soluble dietary fiber is 12.67% under the best condition. On the basis of rheological property experiment and sensory evaluation experiment of steamed bread,the optimization added amount of expanded black soya bean flour is carried out and the optimization added amount is 20%." @default.
- W2351004049 created "2016-06-24" @default.
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- W2351004049 date "2015-01-01" @default.
- W2351004049 modified "2023-09-25" @default.
- W2351004049 title "The Influences of Extrusion Expanding Treatment to Dough Rheological Property and the Quality of Black Soya Bean Flour of Steamed Bread" @default.
- W2351004049 hasPublicationYear "2015" @default.
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