Effects of orange peel powder on rheological properties of wheat dough and bread aging

Effects of orange peel powder on rheological properties of wheat dough and bread aging

Abstract Orange peels, the major byproduct of orange fruit processing, are a good material for functional food production because of their excellent physiological and health function. The effects of orange peel powder (OPP) on the rheological and reho‐fermentation properties of high‐gluten wheat dou...

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Bibliographic Details
Main Authors: Lihong Han, Jiajia Zhang, Xiaohong Cao
Format: Article
Language:English
Published: Wiley 2021-02-01
Series:Food Science & Nutrition
Subjects:
bread aging
orange peel powder
rheo‐fermentation
thermomechanical characteristics
viscoelastic
wheat dough
Online Access:https://doi.org/10.1002/fsn3.2080

Internet

https://doi.org/10.1002/fsn3.2080

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