Abstract
The effects of fat and oil category, fat and oil addition, and fat and oil saturation on dough properties and quality of flour products were reviewed in this study. It was pointed out that the action mechanism of internal component and structure of fat and oil on the dough, the action mechanism of fat and oil component, and starch and protein system could be explored in the future.
Publication Date
10-28-2021
First Page
235
Last Page
240
DOI
10.13652/j.issn.1003-5788.2021.10.041
Recommended Citation
Qi-yu, MA; Zhong-yi, LIU; Man, FU; and Ting-cai, PANG
(2021)
"Research progress on the effect of oil on dough properties and quality of dough products,"
Food and Machinery: Vol. 37:
Iss.
10, Article 41.
DOI: 10.13652/j.issn.1003-5788.2021.10.041
Available at:
https://www.ifoodmm.cn/journal/vol37/iss10/41
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