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Effect of the addition of extruded wheat flours on dough rheology and bread quality

机译：添加膨化小麦粉对面团流变学和面包品质的影响

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Producción Científica

机译：科学生产

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作者
Martínez Mario; Oliete Bonastre; Gómez Manuel;
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年度 2013
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正文语种 spa
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1. Effect of the addition of extruded wheat flours on dough rheology and bread quality. [J] . Martinez M, Oliete B, Gomez M. Journal of Cereal Science . 2013,第3期

机译：添加膨化小麦粉对面团流变学和面包品质的影响。
2. The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour [J] . Parenti Ottavia, Guerrini Lorenzo, Canuti Valentina, LWT-Food Science & Technology . 2019,第期

机译：添加凝胶化面粉对棕色小麦粉制成的面团流变学和面包质量的影响
3. Effect of the Addition of Alhydwan Seed Flour on the Dough Rheology, Bread Quality, Texture Profile and Microstructure of Wheat Bread [J] . Ammar Al‐Farga, Zhang Hui, Siddeeg Azhari, Journal of texture studies . 2016,第6期

机译：Alhydwan种子粉的添加对小麦面包面团流变学，面包品质，质感和微观结构的影响
4. THE EFFECTS OF WHEAT FLOUR ARABINOGALACTAN- PEPTIDE ON MIXING CHARACTERISTICS OF WHEAT FLOUR DOUGH AND THE RESULTING BREADS [C] . A.-M. A. Loosveld, J.A. Delcour European Symposium on Enzymes in Grain Processing . 2000

机译：小麦粉Arabinogalactan-肽对小麦粉面团和所得面包搅拌特性的影响
5. Evaluation of extruded-expelled low-fat soybean flour in flour blends and the effects on bread and dough development. [D] . Traynham, Toshiba Lynne. 2006

机译：评价挤压混合面粉中的低脂大豆粉及其对面包和面团发育的影响。
6. Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features [O] . Ionica Coțovanu, Silvia Mironeasa 2021

机译：不同苋菜粒子尺寸对小麦面面团流变学和面包特征的影响
7. Effect of the addition of extruded wheat flours on dough rheology and bread quality [O] . Mario Martínez, Bonastre Oliete, Manuel Gómez 2013

机译：添加挤出小麦粉对面团流变学和面包质量的影响

Effect of the addition of extruded wheat flours on dough rheology and bread quality

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