Method and apparatus for increasing the yield of bread and to improve, at the point of view of the baking, the qualities of the flour and the ground products

• 1. 改善农业生产环境、提高农产品质量及产量的菌剂及其制备方法 [P] . 中国专利： CN1733896A . 2006-02-15
• 2. 改善农业生产环境、提高农产品质量及产量的菌剂 [P] . 中国专利： CN100424164C . 2008.10.08
• 3. Process and apparatus for increasing the yield of bread and improving the baking qualities of flour or meal or milling products [P] . AU16081B1 . 1921-06-28

  机译： 用于提高面包的产量并改善面粉或粗粉或碾磨产品的烘烤质量的方法和设备

• 4. Process and apparatus for increasing the yield of bread and improving the baking qualities of flour or meal or milling products [P] . AU1608120B . 1921-06-28

  机译： 用于提高面包的产量并改善面粉或粗粉或碾磨产品的烘烤质量的方法和设备

• 5. Process and apparatus for increasing the yield of bread and improving the baking qualities of flour or meal or milling products [P] . AU1608120B1 . 1921-06-28

  机译： 用于提高面包的产量并改善面粉或粗粉或碾磨产品的烘烤质量的方法和设备

• 1. Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review [J] . CUI Lingling, TIAN Yange, TIAN Shuangqi, 粮油科技：英文版 . 2018,第003期
• 2. Physicochemical, baking quality, and sensory evaluation of gluten free bread made from modified sweet potato flour with addition of nuts flour [C] . Dewi Desnilasari, Nok Afifah, Novita Indrianti International Symposium on Applied Chemistry . 2019
• 3. Physicochemical properties and baking qualities of baked wheat products supplemented with cassava and pigeon pea flours. [D] . Chilungo, Sarah. 2013
• 4. The biological values of the proteins of breads baked from rye and wheat flours alone or combined with yeast or soya bean flour [O] . Stanisław Kazimierz Kon, Zofja Markuze 1931
• 5. Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality [O] . Alessio Cappelli, Enrico Cini 2021

• 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. 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
• 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003期
• 4. 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
• 5. 在现有的连铸机中对二冷系统进行检查是提高产品质量和产量的方法 [C] . 波义耳雷 ,FRICK JuergenW. . 第四届发展中国家连铸国际会议 . 2008