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Bread Making Improvement of Mashed Potato-supplemented Dough by Treating with Optimal Bakery Enzymes

机译：通过用最佳面包酶治疗，面包改善土豆泥薯条的面团

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Koki Matsushita; Junki Iwata; Daisuke Goshima; Dennis Marvin Santiago; Tadashi Nakamura; Hiroaki Yamauchi;
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年度 2019
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1. Bread Making Improvement of Mashed Potato-supplemented Dough by Treating with Optimal Bakery Enzymes [J] . Matsushita Koki, Iwata Junki, Goshima Daisuke, Food science and technology research . 2019,第2期

机译：用最佳烘焙酶处理可改善土豆泥面团的面包制作
2. Improvement of Bread Dough Supplemented with Crust Gel and the Addition of Optimal Amounts of Bakery Enzymes [J] . Goshima Daisuke, Matsushita Koki, Iwata Junki, Food science and technology research . 2019,第5期

机译：面包皮辅以硬皮凝胶的改进和面包酶的最佳添加量
3. Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination [J] . P.A. Caballero, M. Gomez, C.M. Rosell Journal of food engineering . 2007,第1期

机译：通过酶组合改善面团的流变性，面包品质和面包保存期限
4. IMPROVING THE TEXTURAL CHARACTERISTICS OF BREWER'S SPENT GRAIN BREADS BY COMBINATION OF SOUR DOUGH AND DIFFERENT ENZYMES [C] . V. Stojceska, P. Ainsworth Proceedings of an International Conference . 2010

机译：通过酸性面团和不同酶组合改善酿酒师花谷物面包的纹理特征
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. Glycerol Production by Fermenting Yeast Cells Is Essential for Optimal Bread Dough Fermentation [O] . Elham Aslankoohi, Mohammad Naser Rezaei, Yannick Vervoort, -1

机译：发酵酵母细胞生产甘油对于优化面包面团发酵至关重要
7. Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination [O] . Caballero, Pedro A., Gómez, Manuel, Rosell, Cristina M. 2007

机译：通过酶组合改善面团的流变性，面包品质和面包保存期限

Bread Making Improvement of Mashed Potato-supplemented Dough by Treating with Optimal Bakery Enzymes

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