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机译:冷冻,解冻和最终发酵过程中,发酵面团中气泡的生长和破裂
Cemagref, UR TERE, 17 Avenue de Cucille, CS 64427, F-35044 Rennes, France Universite Europeenne de Bretagne, F-35000 Rennes, France;
Cemagref, UR TERE, 17 Avenue de Cucille, CS 64427, F-35044 Rennes, France Universite Europeenne de Bretagne, F-35000 Rennes, France;
Cemagref, UR TERE, 17 Avenue de Cucille, CS 64427, F-35044 Rennes, France Universite Europeenne de Bretagne, F-35000 Rennes, France;
Cemagref, UR TERE, 17 Avenue de Cucille, CS 64427, F-35044 Rennes, France Universite Europeenne de Bretagne, F-35000 Rennes, France;
Cemagref, UR TERE, 17 Avenue de Cucille, CS 64427, F-35044 Rennes, France Universite Europeenne de Bretagne, F-35000 Rennes, France;
magnetic-resonance imaging; MRI; wheat-dough; thermal contraction; bubble-cell growth; inflation; collapse; freezing; thawing; proving; pre-fermented;
机译:发酵冷冻面团:预发酵时间和冷冻速率对面包最终体积的影响
机译:发酵冷冻面团:预发酵时间和冷冻速率对面包最终体积的影响。
机译:面包条发酵过程中局部压力的测量:表面张力和面团粘度对气泡中气压的影响。
机译:面包面团发酵过程中的气泡生长:发酵温度影响的模拟和实验验证
机译:空化气泡在刚性壁附近坍塌最后阶段的模拟。
机译:多次冷冻/解冻循环对发酵和未发酵玉米面团的结构流变性和质地的影响
机译:探讨面包面团:为单个泡沫的成长建模