DISAPPEARANCE OF BROMATE DURING BAKING OF BREAD

被引：0
|
作者：
BUSHUK, W
HLYNKA, I
机构：
来源：
CEREAL CHEMISTRY | 1960年 / 37卷 / 04期
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：573 / 576
页数：4
相关论文
共 50 条
  • [1] POTASSIUM BROMATE IN BREAD BAKING
    RANUM, P
    [J]. CEREAL FOODS WORLD, 1992, 37 (03) : 253 - &
  • [2] LABORATORY BREAD TEST BAKING WITHOUT BROMATE
    LORENZ, KJ
    MARTIN, DJ
    STEWART, BG
    [J]. FOOD AUSTRALIA, 1995, 47 (02): : 66 - 70
  • [3] THE MECHANISM OF POTASSIUM BROMATE ACTION AS AN IMPROVER IN BREAD BAKING
    PROSKURIAKOV, NI
    LARINA, MA
    [J]. BIOCHEMISTRY-MOSCOW, 1958, 23 (01) : 95 - 99
  • [4] POTASSIUM BROMATE SUBSTITUTION FOR ASCORBIC-ACID IN BREAD BAKING
    CORRALES, X
    GUERRA, M
    GRANITO, M
    FERRIS, J
    [J]. ARCHIVOS LATINOAMERICANOS DE NUTRICION, 1993, 43 (03) : 234 - 240
  • [5] Effect of reducing agents and baking procedure on the residual bromate in bread - (The study of bromate residues in bread part1)
    Nakamura, N
    Noda, M
    Murakami, T
    Himata, K
    Hosoya, S
    Yamada, Y
    [J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2004, 51 (05): : 229 - 237
  • [6] Effects of reducing agents and baking conditions on potassium bromate residues in bread
    Nakamura, M
    Murakami, T
    Himata, K
    Hosoya, S
    Yamada, Y
    [J]. CEREAL FOODS WORLD, 2006, 51 (02) : 69 - 73
  • [7] 'BAKING BREAD DURING A DROUGHT'
    HUMES, H
    [J]. BELOIT POETRY JOURNAL, 1983, 33 (02): : 1 - 1
  • [8] Enzymatic activity during bread baking
    Mathewson, PR
    [J]. CEREAL FOODS WORLD, 2000, 45 (03) : 98 - 101
  • [9] LOSS OF THIAMIN DURING THE BAKING OF BREAD
    GOLBERG, L
    THORP, JM
    [J]. NATURE, 1946, 158 (4001) : 22 - 23
  • [10] Water diffusion in bread during baking
    Thorvaldsson, K
    Skjöldebrand, C
    [J]. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1998, 31 (7-8): : 658 - 663
12345