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The Effects of Wheat Flour and Barley Flour on the Quality and Properties of Biscuits Colored with Synthetic and Natural Colorants

机译：小麦粉和大麦面粉对含有合成自然着色剂的饼干品质和性能的影响

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Hossam S. EL-BELTAGI; Abeer A. AMER; Rehab F. M. ALI; Somia M. MOUSA; Emam ABDEL-RAHIM;
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2. EFFECTS OF BLENDING OF WHEAT FLOUR WITH BARLEY FLOUR ON DOUGH AND STEAMED BREAD PROPERTIES [J] . SU-YI LIN, HUA-HAN CHEN, SHIN LU, Journal of texture studies . 2012,第6期

机译：小麦粉与大麦粉的混合对面团的生硬和面包性能的影响
3. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads [J] . Juan Liu, Qiao Li, Huisheng Zhai, Journal of Food Science . 2020,第10a12期

机译：糯和正常船体较小大麦面粉对复合面粉的粘贴性质以及营养价值，纹理品质以及所得面包的体外消化率的影响
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. Gel properties of noodle flours and their wheat starches measured by dynamic rheometry. Matching storage moduli of low-swelling flours to high-swelling flours by adding modified starches. [D] . Liang, Xiaowu (Samuel). 1999

机译：用动态流变法测量面条粉及其小麦淀粉的凝胶特性。通过添加改性淀粉使低溶胀面粉的储能模量与高溶胀面粉相匹配。
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 chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality [O] . 2019

机译：栗子和橡子面粉对小麦/小麦大麦面粉性能和面包质量的影响

The Effects of Wheat Flour and Barley Flour on the Quality and Properties of Biscuits Colored with Synthetic and Natural Colorants

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