STUDIES ON THE PROCESSING CONDITIONS IN BREAD MAKING .1. EFFECT OF FERMENTATION CONDITION ON THE QUALITY OF WHITE BREAD PRODUCED BY STRAIGHT DOUGH METHOD

被引：0

作者：

HIRONAKA, Y

SUGIYAMA, Y

机构：

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1983年 / 30卷 / 09期

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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：516 / 520

页数：5

共 50 条

[1] STUDIES ON THE PROCESSING CONDITIONS IN BREAD MAKING .8. EFFECT OF FERMENTATION CONDITIONS ON THE QUALITY OF FRENCH BREAD PRODUCED BY STRAIGHT DOUGH METHOD
HIRONAKA, Y
[J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1985, 32 (09): : 664 - 668
[2] STUDIES ON THE PROCESSING CONDITIONS IN BREAD-MAKING .4. EFFECT OF FERMENTATION CONDITIONS ON THE QUALITY OF WHITE BREAD PRODUCED BY SPONGE DOUGH METHOD
HIRONAKA, Y
[J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1984, 31 (05): : 360 - 363
[3] STUDIES ON THE PROCESSING CONDITIONS IN BREAD MAKING .9. EFFECT OF FERMENTATION CONDITIONS ON FLAVOR SUBSTANCES IN FRENCH BREAD PRODUCED BY THE STRAIGHT DOUGH METHOD
HIRONAKA, Y
[J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1985, 32 (07): : 486 - 492
[4] STUDIES ON THE PROCESSING CONDITIONS IN BREAD MAKING .2. EFFECT OF MATERIALS COMBINATION RATIO AS FACTOR ON THE QUALITY OF WHITE BREAD PRODUCED BY STRAIGHT DOUGH METHOD
HIRONAKA, Y
SUGIYAMA, Y
[J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1983, 30 (09): : 521 - 524
[5] STUDIES ON THE PROCESSING CONDITIONS IN BREAD MAKING .5. EFFECT OF FERMENTATION CONDITION ON THE QUALITY OF JAPANESE PASTRY PRODUCED BY THE SUGAR ADDED SPONGE DOUGH METHOD
HIRONAKA, Y
[J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1984, 31 (09): : 613 - 616
[6] STUDIES ON THE PROCESSING CONDITIONS IN BREAD MAKING .6. EFFECT OF FERMENTATION CONDITION ON FERMENTATION LOSS DURING PASTRY PRODUCTION BY SUGAR CONTAINING SPONGE DOUGH METHOD
HIRONAKA, Y
[J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1985, 32 (05): : 365 - 367
[7] EFFECT OF FERMENTATION CONDITIONS ON THE FLAVOR SUBSTANCES IN SWEET BAKED GOODS PRODUCED BY THE SUGAR CONTAINING SPONGE DOUGH METHOD - STUDIES ON THE PROCESSING CONDITIONS IN BREAD MAKING .7.
HIRONAKA, Y
[J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1985, 32 (08): : 592 - 596
[8] CHEMICAL-CHANGES DURING BREAD DOUGH FERMENTATION .1. LIPIDS OF BREAD DOUGH
TORTOSA, E
ORTOLA, C
BARBER, S
[J]. REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1985, 25 (03): : 417 - 427
[9] Effect of fermentation conditions of bread dough on the sensory and nutritional properties of French bread
Troadec, Romane
Regnault, Stephanie
Nestora, Sofia
Jacolot, Philippe
Niquet-Leridon, Celine
Anton, Pauline M. M.
Jouquand, Celine
[J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2023, 249 (11) : 2749 - 2762
[10] Effect of fermentation conditions of bread dough on the sensory and nutritional properties of French bread
Romane Troadec
Stéphanie Regnault
Sofia Nestora
Philippe Jacolot
Céline Niquet-Léridon
Pauline M. Anton
Céline Jouquand
[J]. European Food Research and Technology, 2023, 249 : 2749 - 2762

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