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机译:羧甲基纤维素钠的取代度对冷冻面包面团水状态,流变性和烘烤性能的影响
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China;
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China;
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China;
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China;
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China;
Carboxymethyl cellulose sodium; Degree of substitution; Frozen dough; State of water; Rheology; Baking performance;
机译:酪蛋白酸钠,酪蛋白酸钙,羧甲基纤维素和黄原胶对大米荞麦面团流变学特性以及面包质地和感官品质的影响比较
机译:荞麦粉和羧甲基纤维素对无麸质饼干面团流变行为和烘烤性能的影响。
机译:乳化剂和瓜尔胶对冷冻面包面团微观结构,流变学和烘烤性能的影响
机译:面包制造业的制冷;在冷冻面团和冷冻部分烤面包的迷你评论
机译:添加剂对预发酵冷冻面团的面团流变性和面包条烘烤质量的影响。
机译:复合面包面团与面包果(Artocarpus communis Forst)和小麦粉的流变烘焙和感官特性
机译:在小麦粉中掺入羧甲基纤维素:流变,传感,面团发育,气体形成/保留,烘焙和面包牢度研究