首页> 外文OA文献 >Comparison of residual sugar and firming characteristics of white pan bread made by sponge dough and short-time dough processes

【2h】

Comparison of residual sugar and firming characteristics of white pan bread made by sponge dough and short-time dough processes

机译：海绵面团和短时间面团工艺制得的白锅面包的残留糖和紧实特性的比较

页面导航

摘要
著录项
相似文献
相关主题

摘要

Call number: LD2668 .T4 1985 K34

机译：电话号码：LD2668 .T4 1985 K34

著录项

作者
Kai Tatsuo.;
展开▼
作者单位

展开▼
年度 1985
总页数
原文格式 PDF
正文语种
中图分类
入库时间 2022-08-31 14:42:03

相似文献

外文文献
中文文献
专利

1. Effects of Maltogenic Amylase on Textural Properties of Dough and Quality Characteristics of White Pan Bread [J] . Seongjun Yoon, Namji Cho, Soo-Jeong Lee, Journal of the Korean Society of Food Science and Nutrition . 2015,第5期

机译：麦芽糖淀粉酶对面团质地和白面包品质特性的影响
2. EFFECTS OF HYDROCOLLOIDS ON THE RHEOLOGICAL CHARACTERISTICS OF DOUGH AND THE QUALITY OF BREAD MADE FROM FROZEN DOUGH [J] . Gharaie Zahra, Azizi Mohammad Hossein, Barzegar Mohsen, Journal of texture studies . 2015,第5期

机译：胶体对道夫流变特性和冷冻道夫面包品质的影响
3. Effects of Milk Proteins and Gums on the Dough Characteristics and Staling of Bread Made from Frozen Dough during Storage [J] . Young Yun, Young Ho Kim, Young Su Kim, Korean Journal of Food Science and Technology . 2006,第1期

机译：牛奶蛋白和胶质对冷冻面团面包储存过程中面团特性和定型的影响
4. EFFECT OF BREAD IMPROVERS ON WHITE PAN BREAD QUALITY IN THE RAPID DOUGH BREADMAKING SYSTEM [C] . N.J. May, I.L. Batey, D. Miskelly, Australian cereal chemistry conference . 2007

机译：面包改善机构对快速面团面包制作系统白泛面包质量的影响
5. Volatile compounds from dough, fermented dough, bread and popcorn: Comparison of headspace analytical methods. [D] . Rengarajan, Ramachandran. 2002

机译：面团，发酵面团，面包和爆米花中的挥发性化合物：顶空分析方法的比较。
6. Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread [O] . Tasleem A. Zafar, Ahmed Aldughpassi, Abdulwahab Al-Mussallam, 2020

机译：全小麦的微观结构与白粉和小麦鹰嘴豆粉混合和面团：对泛面血糖反应的影响
7. Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics [O] . Raíssa Oliveira LUIZ, Fernanda Maria VANIN 2021

机译：直面团X预发酵面团法对复合小麦面包特征的影响

Comparison of residual sugar and firming characteristics of white pan bread made by sponge dough and short-time dough processes

摘要

著录项

相似文献

相关主题

期刊订阅