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- W2352909008 abstract "The effect of ascorbic acid and glycerol monostearate with different amount on rheological properties of dough and baking quality of bread were studied.The result showed that the rheological properties and the processing quality of dough were improved with addition of ascorbic acid and glycerol monostearate.The baking quality,the special volume,and springness of bread were also improved by ascorbic acid and glycerol monostearate.The experiment results showed that the optimum additions of ascorbic acid and glycerol monostearate were 30mg/kg and 0.4%,respectively." @default.
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- W2352909008 date "2012-01-01" @default.
- W2352909008 modified "2023-09-23" @default.
- W2352909008 title "Effects of Ascorbic Acid and Glycerol Monostearate on Dough Rheology and Bread Quality" @default.
- W2352909008 hasPublicationYear "2012" @default.
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