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机译:真空度,混合速度和水量对小麦粉面团水分分布和流变特性的影响
College of Food Science and Engineering Henan University of Technology Zhengzhou China;
College of Food Science and Engineering Henan University of Technology Zhengzhou China Henan Food Crop Collaborative Innovation Center Zhengzhou China;
College of Food Science and Engineering Henan University of Technology Zhengzhou China;
College of Food Science and Engineering Henan University of Technology Zhengzhou China;
College of Food Science and Engineering Henan University of Technology Zhengzhou China;
College of Food Science and Engineering Henan University of Technology Zhengzhou China Henan Food Crop Collaborative Innovation Center Zhengzhou China;
dough; moisture distribution; rheology; vacuum degree;
机译:面粉平均粒径,尺寸分布和水含量对小麦面粉流变性质的影响
机译:用Mixolab研究混合速度和温度对小麦粉面团流变性能的影响。
机译:回火小麦水分对磨粉能量,中度和面粉粒度分布以及面筋和面团混合特性的影响
机译:小麦粉Arabinogalactan-肽对小麦粉面团和所得面包搅拌特性的影响
机译:小麦淀粉颗粒的化学和物理性质对小麦粉面团流变性质的影响。
机译:珍珠粟-小麦粉混合物面团流变学特性和面包质地的评价
机译:粉质仪混合不同阶段的软质小麦粉面团的非线性流变特性