procedures for the preparation and processing of teigen from wheat flour and mixtures of wheat and roggenmehlen for the manufacture of bread and kleingebaecken

• 1. 一种用于制备斜根-根土复合体的环刀制样器 [P] . 中国专利： CN209280410U . 2019.08.20
• 2. 罗志藤植物的根和/或叶在制备防治猪病毒性腹泻药物中的应用 [P] . 中国专利： CN106727758A . 2017-05-31
• 3. Process for preparing special pasty leavened dough mixture for making e.g. French type bread, involves mixing mixture containing specific grams of wheat flour, wheat germ and malted wheat flour with specific grams of yeast and hot water [P] . 法国专利： FR2976456A1 . 2012-12-21

  机译： 制备特殊糊状发酵面团混合物的方法，例如法国型面包，涉及将包含特定克数的小麦粉，小麦胚芽和麦芽小麦粉的混合物与特定克数的酵母和热水混合

• 4. procedures for the preparation of bread from rye flour or a mixture of rye and wheat flour [P] . AT318516B . 1974-10-25

  机译： 从黑麦粉或黑麦和小麦粉的混合物制备面包的程序

• 5. procedures for the preparation of bread from rye flour or a mixture of rye and wheat flour [P] . 德国专利： DE000002306117A . 1974-01-03

  机译： 从黑麦粉或黑麦和小麦粉的混合物制备面包的程序

• 1. Optimization of Bread Preparation from Wheat Flour and Malted Rice Flour [J] . Subajiny VELUPPILLAI, Ketheeswary NITHYANANTHARAJAH, Seevaratnam VASANTHARUBA, 水稻科学：英文版 . 2010,第001期
• 2. Optimization of Bread Preparation from Wheat Flour and Malted Rice Flour [J] . Subajiny VELUPPILLAI, Ketheeswary NITHYANANTHARAJAH, Seevaratnam VASANTHARUBA, 水稻科学（英文版） . 2010,第001期
• 3. 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
• 4. Development and evaluation of whole wheat breads made from hard red and hard white winter wheat flours. [D] . Gonzaga, Ana Laura Berbrian. 1996
• 5. Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies [O] . Rosa Pilolli, Maria De Angelis, Antonella Lamonaca, 2020
• 6. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

• 1. 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
• 2. Hard Winter Wheat and Flour Properties in Relation to Breadmaking Quality of Straight-dough Bread: Flour Particle Size and Bread Crumb Grain [J] . S H Park ,O K Chung ,P A Seib . 食品科学 . 2006,第011期
• 3. Study of Commercial Wheat Flour Milling Process:Relation of Flour Yield,Ash and Protein Contents of Flour Mill and Characteristics of Wheat Blend [J] . Y S Kim ,C W Deyoe ,O K Chung . 食品科学 . 2006,第011期