5SHINOJ S,VISWANATHAN R,SAJEEV M S,et al.Gelatinisation and rheological characteristics of minor millet flours[J].Journal of Cereal
Science,2007,45(3): 263-274.
6FUSTIER P,CASTAIGNE F,TURGEON S L,et al.Flour constituent interactions and their influence on dough rheology and quality of semisweet biscuits: A mixture design approach with reconstituted blends of gluten,water-solubles and starch fractions[J].Journal of Cereal Science,2008,48(1): 144-158.
7杨萍芳.焙烤食品加工工艺及配方[M].北京: 化学工业出版社,2006:122-127.
8ZHU J,HUANG S,KHAN K,et a1.Relationship of protein quanlity and dough properties with Chinese steamed bread quality[J].Journal of
Cereal Science,2001,33(2): 205-212.
