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Effect of Bovine Globin and Globin-sugar Complexes on Rheological Properties of Dough and Bread
breadmaking dough qualities globin
2009/5/20
Globin (Gb), a rich source of essential amino acids, and Gbs glycated with sugars (glucose, fructose and psicose) by the Maillard reaction were applied to breadmaking, and their effects on the rheolog...
Effect of ascorbic acid on the rheological properties of wheat fermented dough
ascorbic acidSwheat flourSfermented doughSmaturographSoven rise recorderSbread volume
2014/3/19
The effect of ascorbic acid on the rheological properties of wheat fermented dough from forty three wheat flour samples, represented two groups of flours, characterised (according to the ash content,...
Effect of malt flour addition on the rheological properties of wheat fermented dough
wheat flour malt flour fermented dough maturograph oven rise recorder bread volume
2014/3/19
The bread-making quality of forty three wheat flour samples, divided into two groups according to the ash content (up to 0.6% and 0.7%), and its changes by fortification with malt flour were studied i...