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- W2380855975 abstract "Based on wheat flour,mixed flour(maize flour,buckwheat mixed with different ratio) as material,added to different amount of Artemisia scoparia flour,the change of the dough springiness,extensibility,fermentation volume,gluten moisture absorption were studied.The results showed that by adding Artemisia scoparia flour,the performance of dough and gluten can be improved.In the mixed flour,with the increasing amount of Artemisia scoparia flour,The springiness and extensibility of dough were increasing trend.The Artemisia scoparia flour can be obviously improved the dough processing performance." @default.
- W2380855975 created "2016-06-24" @default.
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- W2380855975 date "2011-01-01" @default.
- W2380855975 modified "2023-09-24" @default.
- W2380855975 title "Effect of Artemisia scoparia flour on processing performance of different kinds of flour" @default.
- W2380855975 hasPublicationYear "2011" @default.
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