process for producing bread and bread nutritionally enhanced foods alternative

• 1. 一种十锦面包及多维营养面包食品的配方及制备方法 [P] . 中国专利： CN108174894A . 2018-06-19
• 2. 面包类的硬化抑制剂、面包类的硬化抑制方法、面包类的制造方法、面包类用混合粉及面包类 [P] . 中国专利： CN104320973A . 2015-01-28
• 3. LUMP BREADER, METHOD FOR PRODUCING LUMP BREADER, AND FRY FOOD USING THE LUMP BREADER [P] . 日本专利： JP2005151876A . 2005-06-16

  机译： 块状面包，生产块状面包的方法以及使用块状面包的油炸食品

• 4. FOOD LIKE STEAMED BREAD, BLENDED FLOUR FOR FOOD LIKE STEAMED BREAD AND METHOD FOR PRODUCING FOOD LIKE STEAMED BREAD [P] . 日本专利： JP2006115778A . 2006-05-11

  机译： 像面包一样的面包，像面包一样的面包的混合粉和生产像面包一样的面包的方法

• 5. LUMP BREADER, METHOD FOR PRODUCING THE SAME AND FOOD FOR FRYING USING THE BREADER [P] . 日本专利： JP2005192466A . 2005-07-21

  机译： 整块饲养机，使用该整备机生产相同食物和油炸食品的方法

• 1. How Baking Process Conditions Influence on Occurrence of Furan and Its Derivatives in Typical Polish Breads [J] . B. Cieslak 食品科学与工程：英文版 . 2011,第002期
• 2. The use of iodised salt in the manufacturing of processed foods in South Africa: bread and bread premixes, margarine, and flavourants of salty snacks [J] . Harris MJ, Jooste PL, Charlton KE International Journal of Food Sciences and Nutrition . 2003,第1期
• 3. Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten [J] . Heredia-Sandoval NG, Islas-Rubio AR, Cabrera-Chavez F, Food & Function . 2014,第8期
• 4. Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads [J] . Progress in Artificial Intelligence . 2020,第2期
• 5. Volume Measurement by using Helmholtz Acoustic Resonance for Porous Produce and Foods - Real-time Measurement of Bread Dough Volume in Fermentation Process [C] . Takahisa Nishizu, Shozo Kawada International Conference on Advanced Nondestructive Evaluation . 2006
• 6. STUDIES OF THE PROTEIN VALUE OF LCP (LIQUID CYCLONE PROCESS) COTTONSEED FLOUR AND BREADS CONTAINING COTTONSEED FLOUR IN DIETS OF RATS: EFFECT OF FEEDING ON GROWTH, NITROGEN EFFICIENCY RATIO, NET PROTEIN UTILIZATION,SERUM BIOCHEMISTRIES, AND LIVER LIPIDS. [D] . BOUTROS, SOFI RIZK. 1973
• 7. Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads [O] . Carla Graça, Anabela Raymundo, Isabel Sousa 2020
• 8. Development of A Novel UV-Photochemical Reactor for Producing Modified Cassava Starch as New Alternatives to Wheaten Breads [O] . Sumardiono Siswo 2012

• 1. Sensory Analyses and Nutritional Qualities of Hand-Made Breads with Organic Grown Wheat Bread Populations [J] . Camille Vindras-Fouillet ,Olivier Ranke ,Jean-Pierre Anglade . 食品与营养科学（英文） . 2014,第19期
• 2. Application of resistant starch in bread: processing, proximate composition and sensory quality of functional bread products from wheat flour and African locust bean i(Parkia biglobosa)/iflour [J] . Abdoulaye Sankhon ,Issoufou Amadou ,Wei-Rong Yao . 农业科学（英文） . 2013,第5期
• 3. Effects of Using Different Percentages of Fenugreek Flour to Improve the Sensory, Rheological Properties and Keeping Quality in Maize Dough to Produces Gluten-free Breads [J] . Abdulsalam Abdulrahman Rasool ,Dana Azad Abdulkhaleq ,Dlir Amin Sabir . 农业科学与技术：A . 2013,第005期
• 4. Effects of Using Different Percentages of Fenugreek Flour to Improve the Sensory, Rheological Properties and Keeping Quality in Maize Dough to Produces Gluten-free Breads [J] . Abdulsalam Abdulrahman Rasool ,Dana Azad Abdulkhaleq ,Dlir Amin Sabir . 农业科学与技术：A . 2013,第003期
• 5. “液体面包”与面包营养差别 [C] . 王文英 . 世界中联药膳食疗研究专业委员会第五届学术年会暨第十届国际药膳食疗学术研讨会 . 2014
• 6. 作业成本法在TL食品公司面包生产中的应用研究 [A] . 马博文 . 2018