【摘 要】
：
Processing of dough is in fact a hydration process whose characteristics or quality have profound impact on the quality of the final products.At present,the
【机 构】
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Key Laboratory of Food Science of China, Nanchang University Nanchang 330047, CHINA
论文部分内容阅读
Processing of dough is in fact a hydration process whose characteristics or quality have profound impact on the quality of the final products.At present,the research for the formation of dough is mostly staying in the traditional methods,such as using texture analyzer.To a certain extent,the introduction of texture has deepened the understanding of the formation of dough,however,this is not at the molecular level.
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