Jiang Zuo
Abstract
The processing technique of rice bran bread is introduced ,the effect rice bran on the rhological properties of the dough and the baking quality of bread are studied ,and the proportion of bread amendment is analyzed in detail.
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The processing technique of rice bran bread is introduced ,the effect rice bran on the rhological properties of the dough and the baking quality of bread are studied ,and the proportion of bread amendment is analyzed in detail.
Key concepts: Bran, Food science, Chemistry, Raw material, Organic chemistry