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Qingtian Chai

Anhui Agricultural University

130 Changjiang W Rd, Shushan Qu

Hefei, 230031

China

  • Anhui Agricultural University

SCHOLARLY PAPERS

2

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37

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Scholarly Papers (2)

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1.

The Effects of Wheat Germ Coated with Milk Protein on Dough Rheology and Chinese Steamed Bread Quality

Number of pages: 39 Posted: 06 May 2025
Naifu Wang, Qingtian Chai, Jiutian Zhang, Yuchen Yao, Yanan Ma, Yibin Zhou and Zhenyu Yu
Anhui Agricultural University, Anhui Agricultural University, Anhui Agricultural University, affiliation not provided to SSRN, Anhui Agricultural University, Anhui Agricultural University and Anhui Agricultural University
Downloads 23 (1,411,822)

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Wheat germ, Protein-coating, Dough rheology, Steamed bread quality

2.

Effect of Wheat Germ Coated by Milk Protein on Dough Rheology and Chinese Steamed Bread Quality

Number of pages: 32 Posted: 11 Jun 2024
Naifu Wang, Qingtian Chai, Jiutian Zhang, Yuchen Yao and Yanan Ma
Anhui Agricultural University, Anhui Agricultural University, Anhui Agricultural University, Anhui Agricultural University and Anhui Agricultural University
Downloads 14 (1,509,872)

Abstract:

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Wheat germ, protein-coating, dough rheology, steamed bread quality