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The technology of bread-making, including the chemistry and analytical and practical testing of wheat flour, and other materials employed in bread-making and confectionery.

机译：面包制作技术，包括小麦粉的化学，分析和实际测试，以及面包制作和糖果中使用的其他材料。

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Jago, William,; 1854-1938.; Jago, William C.;
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年度 1921
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1. Flour from sprouted wheat as a new ingredient in bread-making [J] . Alessandra Marti, Gaetano Cardone, Maria Ambrogina Pagani, LWT-Food Science & Technology . 2018,第期

机译：从发芽的小麦面粉作为面包制作的新成分
2. Improvement of Bread-Making Quality by Chitin-Nanofibers Added to Wheat Flour [J] . Tanaka Hiroyuki, Egusa Mayumi, Takemura Yoshihiro, 日本食品科学工学会誌 . 2016,第1期

机译：小麦面粉中添加几丁质纳米纤维改善面包制作质量
3. Improvement of Bread-Making Quality by Chitin-Nanofibers Added to Wheat Flour [J] . Tanaka Hiroyuki, Egusa Mayumi, Takemura Yoshihiro, 日本食品科学工学会誌 . 2016,第1期

机译：用丁蛋白 - 纳米纤维提高面包质量的改善
4. Bread-making qualities of blend between protein-removed rice flour and extra-strong wheat flour [C] . W.Maruyama-Funatsuli, T.Noda, K.Nagasawa, International gluten workshop;Ministry of Agriculture;Ministry of Science and Technology;Studies of Wheat Agronomic Traits and Varietal Improvement . 2013

机译：去除蛋白质的米粉和超强小麦粉之间的混合面包制作品质
5. Genotype and environment impacts on Canada western spring wheat bread-making quality and development of weather-based prediction models. [D] . Finlay, Gordon J. 2007

机译：基因型和环境对加拿大西部春小麦面包制作质量的影响以及基于天气的预测模型的发展。
6. Durum and soft wheat flours in sourdough and straight-dough bread-making [O] . Massimiliano Rinaldi, Maria Paciulli, Augusta Caligiani, 2015

机译：面团和直面团面包制作中的硬质和软质小麦粉
7. Lipid binding in wheats and in flours varying widely in bread-making potentialities [O] . Chiu Chien-mei. 1967

机译：小麦和面粉中的脂质结合在制面包潜力方面差异很大

The technology of bread-making, including the chemistry and analytical and practical testing of wheat flour, and other materials employed in bread-making and confectionery.

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