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Comparision of white and whole wheat flour brews in the liquid ferment process of breadmaking

机译：面包液体发酵过程中白面粉和全麦面粉酿造的比较

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Call number: LD2668 .T4 GRSC 1987 S78

机译：电话号码：LD2668 .T4 GRSC 1987 S78

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作者
Stuteville Brian.;
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年度 1987
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1. Breadmaking properties of wheat flour supplemented with thermally processed hypoallergenic lupine flour [J] . Guillamon E., Cuadrado C., Pedrosa M. M., Spanish Journal of Agricultural Research . 2010,第1期

机译：小麦粉加热加工低变应性羽扇豆粉的面包制作特性
2. Breadmaking properties of wheat flour supplemented with thermally processed hypoallergenic lupine flour [J] . E. Guillamón, C. Cuadrado, M.M. Pedrosa, Spanish Journal of Agricultural Research . 2010,第1期

机译：辅以热加工的低变应原性羽扇豆粉的小麦粉的制面包性能
3. Techniques and technologies for the breadmaking process with unrefined wheat flours [J] . Trends in Food Science & Technology . 2020,第期

机译：未精制小麦面粉的面包制作过程的技术和技术
4. Protein composition and starch effects of wheat flour and its relationship with breadmaking quality of wheat [C] . Patricia Rayas-Duarte, Zorba J. Hernandez-Estrada North American Thermal Analysis Society conference . 2019

机译：小麦粉的蛋白质组成和淀粉效应及其与面包品质的关系
5. Assessment of fermented products on the flavor profile of white bread and salt substitutes on viscoelastic properties of wheat gluten and on fermentation properties of wheat dough [D] . Javid, Rabia 2014

机译：发酵产品对白面包和盐替代品的风味，小麦面筋的粘弹性和面团发酵特性的评估
6. Effect of wheat species (Triticum aestivum vs T. spelta) farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – Results of a retail survey in the UK and Germany – 2. Antioxidant activity and phenolic and mineral content [O] . Juan Wang, Eleni Chatzidimitriou, Liza Wood, 2020

机译：小麦品种（普通小麦vs.斯佩尔塔小麦）耕作制度（有机与常规）和面粉类型（全麦与白色）对小麦粉成分的影响–英国和德国的零售调查结果– 2.抗氧化活性以及酚和矿物质含量
7. Appropriate Ratio Of Wild Yam (D. praehensilis) Flour To Add To Wheat Flour For Breadmaking Process [O] . Songuimondenin Soro, Koffi Jean Didier Kouassi, Hubert K. Konan, 2020

机译：野性山药（D.Prahensilis）粉的适当比例加入小麦面粉以用于面包制作过程

Comparision of white and whole wheat flour brews in the liquid ferment process of breadmaking

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