The sensory evaluation is conducted to get the maximum addition of corn germ-residue first in the paper and then experiment on the property of dough with addition of corn germ-residue was done. As the result indicates, when the amount of corn germ-residue increases, the gas-holding capacity of the dough decreases, the strain index of the dough rises first and falls afterwards, the maximum volume of the dough is reduced, the fermentation time is a little shortened.
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