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Effect of Polished-graded Flour Substitution to Commonly Milled Wheat Flour on the Properties of Dough and Bread.

机译：抛光分级面粉替代在普通碾碎的小麦粉对面团和面包性质的影响。

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Tomoko Maeda; Naofumi Morita;
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1. Impact of endogenous constituents from different flour milling streams on dough rheology and semi-sweet biscuit making potential by partial substitution of a commercial soft wheat flour. [J] . Fustier P., Castaigne F., Turgeon S. L., LWT-Food Science & Technology . 2009,第1期

机译：不同面粉磨粉流中的内源性成分对面团流变学和半甜饼干制作潜力的影响，这可以通过部分替代商品化的软质小麦粉来实现。
2. Effect of new synthetic PEGylated ferulic acids in comparison with ferulic acid and commercial surfactants on the properties of wheat flour dough and bread. [J] . Nicks F, Richel A, Dubrowski T, Journal of the Science of Food and Agriculture . 2013,第10期

机译：与阿魏酸和市售表面活性剂相比，新型合成PEG化阿魏酸对小麦粉面团和面包性能的影响。
3. Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread. [J] . Han HyeMin, Koh BongKyung Journal of the Science of Food and Agriculture . 2011,第13期

机译：酚酸对硬质小麦粉面团和面包的流变特性和蛋白质的影响。
4. EFFECTS OF DIFFERENT PARTICLE SIZES OF WHEAT FLOURS ON THE FLOUR QUALITIES AND DOUGH PROPERTIES [C] . K. Shirakawa, T. Maeda, N. Morita Australian cereal chemistry conference . 2007

机译：小麦粉对面粉品质和面团特性不同粒径的影响
5. Bench-scale wet-milling of wheat flour: Development of a test to fractionate a highly sheared flour-water dispersion and its comparison with fractionation by the dough-washing test. [D] . Sayaslan, Abdulvahit. 2002

机译：小麦粉的台式湿磨：开发了一种对高剪切面粉-水分散体进行分馏的试验，并将其与通过面团洗涤试验进行分馏的比较。
6. Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties [O] . Induck Choi, Chun-Sik Kang, Young-Keun Cheong, 2012

机译：用普通和蜡质全麦面粉代替面团和烘烤特性
7. EFFECT OF ADDING SWEET POTATOE FLOUR TO WHEAT FLOUR ON THE PROPERTIES OF PAN BREAD.EFFECT OF ADDING SWEET POTATOE FLOUR TO WHEAT FLOUR ON THE PROPERTIES OF PAN BREAD. [O] . A. El-Zainy, A. Shalaby, Amany Slo, 2010

机译：将甘薯粉添加到小麦粉对PAN面粉性质的影响。将甘薯粉添加到小麦粉对锅面包的性质。

Effect of Polished-graded Flour Substitution to Commonly Milled Wheat Flour on the Properties of Dough and Bread.

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