gas backherd for baking bread in small businesses or in the budget

• 1. 面包烘烤机的进料装置及其面包烘烤机 [P] . 中国专利： CN214454822U . 2021-10-22
• 2. 自动面包烘烤器安全开关及面包烘烤器 [P] . 中国专利： CN102551560B . 2014.07.09
• 3. Process and plant for improving the durability of bread, special bread, baked goods, pastries or partially baked goods, in packings with modified gas casing [P] . 德国专利： DE69518992D1 . 2000-11-09

  机译： 具有改进的气体包装的包装中用于改善面包，特殊面包，烘焙食品，糕点或部分烘焙食品的耐久性的方法和设备

• 4. Directly-heated oven esp. for baking flat breads, pizza etc. - includes gas burner located above baking tray in oven [P] . 德国专利： DE4229428A1 . 1994-03-10

  机译： 尤其是直接加热的烤箱。用于烘烤扁平面包，比萨饼等-包括位于烤箱中烘烤盘上方的燃气燃烧器

• 5. Gas-fired baking oven for flat fully grain breads having a revolving endless baking belt [P] . 德国专利： DE742915C . 1944-07-21

  机译： 燃气烤炉，用于带有旋转环形烘烤带的扁平全谷物面包

• 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. Modification and Optimization of a Baking Oven for Small Scale Bread Production [J] . Babajide S. Kosemani, Adeyinka T. Ilori, Ayoade O. Atere 农业科学（英文） . 2021,第006期
• 3. Application of Wild Yeast (Saccharomyces cerevisiae) Isolates from Palm Wine and Honey in Baking of Cassava/Wheat Composite Bread [J] . James Bitrus, Onyetugo C. Amadi, Tochukwu N. Nwagu, 食品与营养科学（英文） . 2020,第007期
• 4. Significance of Wheat Flour Dough Rheology to Gas Cell Structure Development in Bread and Other Baked Products [C] . Jan Engmann International Congress on Rheology . 2008
• 5. Limitations of Ethiopian public administration's bureaucracy for establishing a small business: The case of bread baking and distribution businesses in Addis Ababa, Ethiopia. [D] . Kifle, Helena. 2009
• 6. Baked Bread Enhances the Immune Response and the Catabolism in the Human Body in Comparison with Steamed Bread [O] . Huisong Wang, Guangchang Pang 2020
• 7. A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis [O] . Yi Ren, Bruce R. Linter, Robert Linforth, 2020

• 1. Evaluation Quality of One Layer Flat Bread Supplemented with Beans and Sorghum Baked on Hot Metal Surface [J] . Hinar A. Seleem ,Azza A. Omran . 食品与营养科学（英文） . 2014,第22期
• 2. Effect of split applications of urea on protein size distribution, physical dough properties, and baking performance of five experimental bread wheat lines [J] . Alma Rosa Islas-Rubio ,Karla Chávez-Quiroz ,Francisco Vásquez-Lara . 农业科学（英文） . 2011,第3期
• 3. 黄淮麦区强筋小麦品质性状与面包烘烤品质的相关和回归分析 [C] . 殷贵鸿 ,韩玉林 ,郑继洲 . 第七届中国青年农业科学学术年会 . 2004
• 4. 面包烘烤品质基因1Dx5在冬小麦新冬-26中的遗传转化及后代检测 [A] . 周继阳 . 2012