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Evaluation of dry heat treatment of soft wheat flour for the production of high ratio cakes

机译：高比例蛋糕生产软小麦粉干热处理的评价

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S. Keppler; S. Bakalis; C.E. Leadley; S.S. Sahi; P.J. Fryer;
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1. Evaluation of dry heat treatment of soft wheat flour for the production of high ratio cakes [J] . Keppler S., Bakalis S., Leadley C. E., Food research international . 2018,第MAY期

机译：用于生产高比例蛋糕的软质小麦粉的干热处理评估
2. Increased Volume Of Kasutera Cake (japanese Sponge Cake) By Dry Heating Of Wheat Flour [J] . Chieko Nakamura, Yoshiki Koshikawa, Masaharu Seguchi Food science and technology research . 2008,第5期

机译：小麦粉的干热增加了Kasutera蛋糕（日本海绵蛋糕）的体积
3. Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodle [J] . Guo Xiao-Na, Wu Shao-Hua, Zhu Ke-Xue Food Chemistry . 2020,第Auga30期

机译：过热蒸汽处理对全小麦粉质量特性的影响及半干燥全麦面条的储存稳定性
4. Effects of Chlorination of U.S. Soft Wheat Flours on Japanese - Type Sponge Cake Quality [C] . H.Yamamoto '94 International Symposium amp; Exhibition on New Approaches in the Production of Food Stuffs and Intermediate Products From Cereal Grains and Oil Seeds 16-19 November 1994 Beijing, China . 1994

机译：美国软质小麦粉的氯化处理对日式海绵蛋糕品质的影响
5. Improvement of sponge cake baking test procedure and characteristics of soft wheat flour desirable for making sponge cake. [D] . Choi, Hyun-Wook. 2012

机译：改进海绵蛋糕的烘烤测试程序，并改善制作海绵蛋糕所需的软质小麦粉的特性。
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. Increased Volume of Kasutera Cake (Japanese Sponge Cake) by Dry Heating of Wheat Flour [O] . Chieko NAKAMURA, Yoshiki KOSHIKAWA, Masaharu SEGUCHI 2008

机译：通过干燥的小麦粉加热增加Kasutera蛋糕（日本海绵蛋糕）的量增加

Evaluation of dry heat treatment of soft wheat flour for the production of high ratio cakes

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