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Intensification of process of water-thermal treatment of wheat grain before bread flour milling

机译：面粉碾磨前小麦籽粒水热处理过程的强化

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《International congress on engineering and food》|2011年||共2页
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作者
O. Safonova; O. Razborskaya; V. Yuferov; O. Ozerov;
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中图分类食品工程学、食品工艺学;
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1. Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour [J] . Marcio Schmiele, Leandra Zafalon Jaekel, Stella Maris Cardoso Patricio, International journal of food science & technology . 2012,第10期

机译：小麦麸或全谷物小麦粉的添加改变了小麦粉的流变学性质和pan头的品质特性
2. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods [J] . Yaoguang Li, Dongyun Ma, Dexiang Sun, 作物学报（英文版） . 2015,第004期

机译：三种研磨方法制得的不同颜色的小麦籽粒制成的面粉，面条和steam头的总酚，类黄酮含量和抗氧化活性
3. Effects of bran hydration and autoclaving on processing quality of Chinese steamed bread and noodles produced from whole grain wheat flour [J] . Yan Zhang, Fengmei Gao, Zhonghu He Cereal Chemistry . 2019,第1期

机译：麸皮水合和高压灭菌对整个谷物小麦粉中馒头和面条加工品质的影响
4. Intensification of process of water-thermal treatment of wheat grain before bread flour milling [C] . O. Safonova, O. Razborskaya, V. Yuferov, International congress on engineering and food . 2011

机译：面粉碾磨前小麦籽粒水热处理过程的强化
5. Bread volume and crumb grain study: Effects of wheat and flour characteristics and starch granule size. [D] . Park, Seok-Ho. 2001

机译：面包量和面包屑研究：小麦和面粉特性以及淀粉颗粒大小的影响。
6. Effect of Wholewheat Flour Particle Shape Obtained by Different Milling Processes on Physicochemical Characteristics and Quality of Bread [O] . José Luis Navarro, Malena Moiraghi, Fernanda Micaela Quiroga, 2020

机译：不同铣削过程中全麦面粉颗粒形状的影响对物理化学特性和面包品质
7. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods [O] . Yaoguang Li, Dongyun Ma, Dexiang Sun , 2015

机译：通过三种研磨方法由不同颜色的小麦籽粒制成的面粉，面条和馒头的总酚，类黄酮含量和抗氧化活性

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