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Effects of sourdough on improving the textural characteristics of microwave-steamed cake: A perspective from dielectric properties and water distribution |
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| Authors: | Yejun Wu Bowen Yan Juan Zhou Huizhang Lian Xiaojun Yu Jianxin Zhao Hao Zhang Wei Chen Daming Fan |
| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China;2. Wuxi HuashunMinsheng Food Co., Ltd., Wuxi, Jiangsu, P. R. China;3. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, P. R. China;4. National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, P. R. China;5. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China |
| Abstract: | |
| Keywords: | dielectric properties microwave steamed cake sourdough texture water distribution |
