2005•Journal of Zhengzhou Institute of TechnologyRequires access

ASSESSING THE INFLUENCE OF REFINED CONJAC MEAL ON BREAD QUALITY BY CORRECTIVE RANGE ANALYSIS

Guoqin Liu, Wang Xiu-fa

Abstract

Abstrcat The influence of refined conjac meal on bread quality was assessed primarily with the correcting the method of range analysis. The result indicated that the sequence of the influence factors of refined conjac meal on bread quality was color in center-the grain structure-elastic and pliant characteristic of bread. The optimum addition amount of refined conjac meal was 0.4%.

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Key concepts: Meal, Food science, Quality (philosophy), Range (aeronautics), Mathematics, Chemistry, Materials science, Physics