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Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics

机译：直面团X预发酵面团法对复合小麦面包特征的影响

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Raíssa Oliveira LUIZ; Fernanda Maria VANIN;
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年度 2021
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1. Effects of pre-fermented wheat bran on dough and bread characteristics [J] . Messia M. C., Reale A., Maiuro L., Journal of Cereal Science . 2016,第Null期

机译：预发酵麦麸对面团和面包特性的影响
2. Fermented Frozen Dough: Impact of Pre-fermentation Time and of Freezing Rate for a Pre-fermented Frozen Dough on Final Volume of the Bread [J] . Alain Le-Bail, Cédric Nicolitch, Charles Vuillod Food and Bioprocess Technology . 2010,第2期

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
3. Fermented frozen dough: impact of pre-fermentation time and of freezing rate for a pre-fermented frozen dough on final volume of the bread. [J] . Le-Bail A., Nicolitch C., Vuillod C. Food and bioprocess technology . 2010,第2期

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。
4. THE EFFECTS OF WHEAT FLOUR ARABINOGALACTAN- PEPTIDE ON MIXING CHARACTERISTICS OF WHEAT FLOUR DOUGH AND THE RESULTING BREADS [C] . A.-M. A. Loosveld, J.A. Delcour European Symposium on Enzymes in Grain Processing . 2000

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
5. Effect of Wheat Bran on Gluten Network Formation as Studied through Dough Development, Dough Rheology and Bread Microstructure [D] . Gajula, Hyma. 2017

机译：小麦麸对通过面团发展研究，面团流变和面包微观结构研究的麸质网络形成
6. Effect of drying methods and blending ratios on dough rheological properties physical and sensory properties of wheat–taro flour composite bread [O] . Gidmwork Abera, W.K. Solomon, Geremew Bultosa 2017

机译：干燥方法和混合比例对小麦-塔罗粉复合面包面团流变特性物理和感官特性的影响
7. A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies [O] . Alessio Cappelli, Noemi Oliva, Enrico Cini 2020

机译：无麸质面团和面包的系统评价：面团流变，面包特征和改进策略

Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics

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