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Dough Properties and Baking Quality of Several Domestic Wheat Flours as Compared with Commercial Foreign Wheat Flour

机译：与商业外国小麦面粉相比，几种国内小麦面粉的面团特性和烘焙质量

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作者
Pham Van HUNG; Tomoko MAEDA; Ryo YOSHIKAWA; Naofumi MORITA;
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年度 2004
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入库时间 2022-08-20 22:18:59

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1. Dough Properties and Baking Quality of Several Domestic Wheat Flours as Compared with Commercial Foreign Wheat Flour [J] . Pham Van HUNG, Tomoko MAEDA, Ryo YOSNIKAWA, Food science and technology research . 2004,第4期

机译：与商用外国小麦粉相比，几种国产小麦粉的面团特性和烘烤品质
2. Inflation, squeezing and collapse in wheat flour dough during baking: Effects of flour quality and oven temperature [J] . Lucas T., Vanin F., Ureta M., Journal of Cereal Science . 2020,第1期

机译：烘焙期间小麦面粉面团的通货膨胀，挤压和塌陷：面粉质量和烤箱温度的影响
3. Use of durum residue flour, a lower value product of durum milling, by incorporation into wheat flour dough without deterioration in baking quality [J] . Sissons Mike J., Batey Ian L., Balfe Sue, Journal of the Science of Food and Agriculture . 2008,第7期

机译：通过将杜伦渣粉（一种硬质碾磨的低价值产品）掺入小麦粉面团中而不会降低烘烤质量
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. Physicochemical properties and baking qualities of baked wheat products supplemented with cassava and pigeon pea flours. [D] . Chilungo, Sarah. 2013

机译：辅以木薯粉和木豆粉的烘焙小麦产品的理化特性和烘焙品质。
6. Effects of pretreatments of banana (Musa AAAOmini) on the composition rheological properties and baking quality of its flour and composite blends with wheat flour [O] . Adegoke H. Bakare, Olukemi D. Ogunbowale, Mojisola O. Adegunwa, 2017

机译：香蕉（Musa AAAOmini）的预处理对其面粉及其与小麦粉的复合混合物的组成流变性能和烘烤质量的影响
7. Effect of Substitution of Waxy-Wheat Flour for Common Flour on Dough and Baking Properties. [O] . Naofumi MORITA, Tomoko MAEDA, Megumi MIYAZAKI, 2002

机译：蜡质小麦粉在面团和烘焙性能普通面粉中的效果。

Dough Properties and Baking Quality of Several Domestic Wheat Flours as Compared with Commercial Foreign Wheat Flour

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