USE OF THE TEXTUREPRESS IN WHEAT-FLOUR DOUGH AND BREAD EVALUATION

被引：0

作者：

STACHIW, NC ^{[1
]}

ZABIK, ME ^{[1
]}

CRESS, CE ^{[1
]}

LORIMER, NL ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI,E LANSING,MI 48824

来源：

CEREAL FOODS WORLD | 1987年 / 32卷 / 09期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：673 / 673

页数：1

共 50 条

[1] MICROSTRUCTURE OF WHEAT-FLOUR DOUGH AND BREAD
FRETZDORFF, B
POMERANZ, Y
[J]. DEUTSCHE LEBENSMITTEL-RUNDSCHAU, 1983, 79 (02) : 59 - 59
[2] EFFECT OF WHEAT-FLOUR PENTOSANS IN DOUGH, GLUTEN, AND BREAD
JELACA, SL
HLYNKA, I
[J]. CEREAL CHEMISTRY, 1972, 49 (04) : 489 - &
[3] DOUGH ADDITIVES AND THE BREAD-MAKING CHARACTERISTICS OF SOFT WHEAT-FLOUR
CHLAPOWSKI, Y
JOHNSON, JM
[J]. CEREAL FOODS WORLD, 1988, 33 (08) : 677 - 677
[4] FREEZE-FRACTURE ULTRASTRUCTURE OF WHEAT-FLOUR INGREDIENTS, DOUGH, AND BREAD
FRETZDORFF, B
BECHTEL, DB
POMERANZ, Y
[J]. CEREAL CHEMISTRY, 1982, 59 (02) : 113 - 120
[5] STATE-SPECIFIC CORRELATIONS OF WHEAT-FLOUR, DOUGH HANDLING AND BREAD QUALITY
HUBER, H
[J]. DEUTSCHE LEBENSMITTEL-RUNDSCHAU, 1984, 80 (04) : 115 - 115
[6] EVALUATION OF SULFHYDRYL OXIDASE AS A STRENGTHENING AGENT FOR WHEAT-FLOUR DOUGH
KAUFMAN, SP
FENNEMA, O
[J]. CEREAL CHEMISTRY, 1987, 64 (03) : 172 - 176
[7] SUPPLEMENTING SORGHUM FLOUR FOR WHEAT-FLOUR IN BREAD
GONZALEZ, MP
PENG, AC
[J]. OHIO AGRICULTURAL RESEARCH AND DEVELOPMENT CENTER RESEARCH CIRCULAR, 1987, (292): : 36 - 37
[8] Wheat-flour dough extensibility as a discriminator for wheat varieties
Anderssen, RS
Bekes, F
Gras, PW
Nikolov, A
Wood, JT
[J]. JOURNAL OF CEREAL SCIENCE, 2004, 39 (02) : 195 - 203
[9] LIPID OXIDATIONS AND DISTRIBUTION OF OXIDIZED LIPIDS DURING THE MIXING OF A DOUGH OF BREAD WHEAT-FLOUR
LAIGNELET, B
DUMAS, C
[J]. LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1984, 17 (04): : 226 - 230
[10] MICROFLORA OF THE SOUR DOUGH OF WHEAT-FLOUR BREAD .3. FUNCTIONAL-PROPERTIES OF COMMERCIAL YEASTS AND PURE STRAINS OF S-CEREVISIAE THEREOF, IN WHEAT-FLOUR DOUGH
BARBER, S
MARTINEZANAYA, MA
BAGUENA, R
[J]. REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1985, 25 (03): : 447 - 457

← 1 2 3 4 5 →