Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium-gluten and whole wheat flour.

Xie, Xinyuan; Zhang, Jinhao; Yuan, Zhihe; Wang, Haibo; An, Jianhui; Deng, Lingli

Xie, Xinyuan; Zhang, Jinhao; Yuan, Zhihe; Wang, Haibo; An, Jianhui; Deng, Lingli.

Afiliação

Xie X; College of Biological and Food Engineering, Hubei Minzu University, Enshi, China.
Zhang J; College of Biological and Food Engineering, Hubei Minzu University, Enshi, China.
Yuan Z; College of Biological and Food Engineering, Hubei Minzu University, Enshi, China.
Wang H; College of Biological and Food Engineering, Hubei Minzu University, Enshi, China.
An J; College of Biological and Food Engineering, Hubei Minzu University, Enshi, China.
Deng L; College of Biological and Food Engineering, Hubei Minzu University, Enshi, China.

J Sci Food Agric ; 104(3): 1732-1740, 2024 Feb.

Article em En | MEDLINE | ID: mdl-37851761

Assuntos

Glutens; Tenebrio; Animais; Glutens/química; Farinha/análise; Triticum/química; Pós; Pão/análise; Vapor; China

Palavras-chave

Chinese steamed bread; mealworm powder; medium-gluten flour; whole wheat flour

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Tenebrio / Glutens Limite: Animals País/Região como assunto: Asia Idioma: En Revista: J Sci Food Agric Ano de publicação: 2024 Tipo de documento: Article País de afiliação: China

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