For The full version, please download the attachment (Chinese Only)：Effect of Honey Powder on Thermomechanical Properties of Dough, Baking and Staling Properties of Bread
Effect of Honey Powder on Thermomechanical Properties of Dough, Baking and Staling Properties of Bread
Mixolab, Texture Analyzer and Differential Scanning Calorimeter (DSC) were used to investigate the effect of honey powder on thermo mechanical characteristics of dough, baking quality and staling properties of bread.