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Impact of chilling, freezing and final baking on the weight loss in part baked bread

机译：冷藏，冷冻和最终烘烤对部分烤制面包重量减轻的影响

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1. Volume change of bread and bread crumb during cooling, chilling and freezing, and the impact of baking. [J] . Aissa M. F. B., Monteau J. Y., Perronnet A., Journal of Cereal Science . 2010,第1期

机译：面包，面包屑在冷却，冷藏和冷冻期间的体积变化以及烘烤的影响。
2. Thermo-physical and thermo-mechanical assessment of partially baked bread during chilling and freezing process. Impact of selected enzymes on crumb contraction to prevent crust flaking [J] . P.D. Ribotta, A. Le Bail Journal of food engineering . 2007,第3期

机译：在冷藏和冷冻过程中对部分烘烤的面包进行热物理和热机械评估。所选酶对面包屑收缩的影响，以防止结皮剥落
3. Chilling and freezing of part-baked bread. Part Ⅱ: Experimental assessment of water phase changes and structure collapse [J] . T. Lucas, S. Quellec, A. Le Bail, Journal of food engineering . 2005,第2期

机译：冷藏和冷冻部分烤制的面包。第二部分：水相变化和结构坍塌的实验评估
4. Impact of chilling, freezing and final baking on the weightloss in part baked bread [C] . Nasser Hamdami, Alain Le Bail, J.Y. Monteau 2004 CIGR International Conference : Collection of Extent Abstracts . 2004

机译：冷藏，冷冻和最终烘烤对部分烤制面包重量减轻的影响
5. Study of baking conditions on par-baked bread properties. [D] . Pai, Ya-Yu (Sophia). 2002

机译：研究烘烤条件对半烘烤面包特性的影响。
6. Mathematical modeling of weight loss and crust temperature of toast bread containing guar gum during baking process [O] . Farnaz Mohammadi Golchin, Sara Movahhed, Mohammadreza Eshaghi, 2021

机译：烘烤过程中瓜尔胶吐含量面包烤面包体重损失和地壳温度的数学建模
7. Recent Advances in the Studies of Bread Baking Process and Their Impacts on the Bread Baking Technology [O] . Nantawan THERDTHAI, Weibiao ZHOU 2003

机译：面包烘焙过程研究及其对面包烘焙技术影响的进展

Impact of chilling, freezing and final baking on the weight loss in part baked bread

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