Effects of deformation during dough kneading on dough quality

ZHAO Zhenpeng, ZHAO Guanghui, WANG Chao, ZHAO Nan, HAN Xingjian, LIU Yuze, SUN Yanyan, LIANG Xiaojun

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (18) : 89-98.

PDF(11553 KB)
PDF(11553 KB)
Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (18) : 89-98. DOI: 10.13995/j.cnki.11-1802/ts.045247

Effects of deformation during dough kneading on dough quality

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(18): 89-98 https://doi.org/10.13995/j.cnki.11-1802/ts.045247

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(11553 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉