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- W2389078105 abstract "[Objective] The aim was to study the application of pumpkin power in bread deeply.[Method] 1%,2%,3%,4%,5%,6%,7% and 8% pumpkin power addition were selected for the farinographical test and tensile test,and the influences of pumpkin power on rheology properties of bread dough were discussed by farinograph and extensograph.[Result] The water absorption of bread dough,the formation time,stability time,evaluation value,extensibility,resistance to extension,tensile curve area and the maximum anti stretch strength of dough showed downtrend to different degree and the degree of softening and tensile force ratio were increased gradually with the increase of the pumpkin power addition.The water absorption,formation time,stability time,extensibility,resistance to extension,tensile curve area and the maximum anti stretch strength of dough showed significant downtrend when the pumpkin power addition was above 5%.[Conclusion] The dough could reach the processability of bread power when the pumpkin power addition was controlled below 5%." @default.
- W2389078105 created "2016-06-24" @default.
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- W2389078105 date "2008-01-01" @default.
- W2389078105 modified "2023-09-23" @default.
- W2389078105 title "Discussion on Influences of Pumpkin Power on Rheology Properties of Bread Dough" @default.
- W2389078105 hasPublicationYear "2008" @default.
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