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Home > Archive>Volume 25, Issue 5, 2017 >24-26
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Research progress on the shrinkage of steamed bread
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    Abstract:

    For a long time, the shrinkage of steamed bread is one of the key problems that affect its quality. The mechanism of the shrinkage is still unclear, though it can be solved through adjusting the processing technologies, ingredients and the quality of flour. According to the previous studies on the shrinkage, related research was summarized and prospected.

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  • Online: September 25,2017
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