Dough rheology, pasting property, and steamed bread quality of wheat flour as affected by the addition of sprouted wheat flour

Wei Suna College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China;b Ministry of Education, Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Wuhan, ChinaCorrespondence[email protected]

Wei Zhanga College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China;b Ministry of Education, Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Wuhan, China

Ying Xua College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China

Pingping Wanga College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China

Wangyang Shena College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China;b Ministry of Education, Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Wuhan, China

Dough rheology, pasting property, and steamed bread quality of wheat flour as affected by the addition of sprouted wheat flour

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Dough rheology, pasting property, and steamed bread quality of wheat flour as affected by the addition of sprouted wheat flour

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