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枣肉精纤维添加量的影响 by hectorzhu980 is a document available to read on EtoBox.

The study investigates the incorporation of date flesh fiber concentrate (DFFC) from the Deglet Nour variety into bread dough, revealing that increased fiber levels enhance dough stability and water absorption while reducing extensibility. Sensory evaluations indicated no significant differences in taste or texture among breads with varying DFFC levels, although higher fiber content improved bread yield and altered crumb color. This research highlights the potential of using second-grade dates as a valuable

Author

hectorzhu980

Language

EN