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Influence of electrical and hybrid heating on bread quality during baking

机译：电气和杂种加热对烘焙过程中面包质量的影响

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N. Chhanwal; P. N. Ezhilarasi; D. Indrani; C. Anandharamakrishnan;
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年度 2014
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1. Influence of electrical and hybrid heating on bread quality during baking [J] . Chhanwal N., Ezhilarasi P. N., Indrani D., Journal of Food Science and Technology . 2015,第7期

机译：电加热和混合加热对面包烘烤质量的影响
2. Influence of the amount of steaming during baking on the kinetic of heating and on selected quality attributes of bread [J] . Alain Le-bail, Tzvetelin dessev, Dominique Leray, Journal of food engineering . 2011,第2期

机译：烘焙过程中的蒸煮量对加热动力学和面包质量特性的影响
3. Influence of Final Baking Technologies in Partially Baked Frozen Gluten-Free Bread Quality [J] . Nuria Aguilar, Elena Albanell, Begona Minarro, Journal of Food Science . 2015,第1a3期

机译：最终烘烤技术对部分烘烤的冷冻无麸质面包品质的影响
4. Physicochemical, baking quality, and sensory evaluation of gluten free bread made from modified sweet potato flour with addition of nuts flour [C] . Dewi Desnilasari, Nok Afifah, Novita Indrianti International Symposium on Applied Chemistry . 2019

机译：用改性的红薯粉加入螺母面粉制成的无麸质面包的物理化学，烘焙质量和感官评价
5. The effects of additives on dough rheological properties of pre-proofed frozen dough and baking quality of bread sticks. [D] . Uriyapongson, Juntanee. 2002

机译：添加剂对预发酵冷冻面团的面团流变性和面包条烘烤质量的影响。
6. Influence of electrical and hybrid heating on bread quality during baking [O] . N. Chhanwal, P. N. Ezhilarasi, D. Indrani, 2015

机译：电加热和混合加热对面包烘烤质量的影响
7. Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making [O] . Curic, D., Novotni, D., Skevin, D., 2008

机译：用于客观评估面包质量的质量指标的设计：使用选定的烘烤技术制作面包的小麦面包中的应用

Influence of electrical and hybrid heating on bread quality during baking

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