Peptisation of flour, dough and bread.

被引：0
|
作者：
Golossowa, ON [1 ]
机构：
[1] Wissensch Forsch Inst Backereind, Lab Physicochem Kolloide, Moscow, USSR
来源：
KOLLOID-ZEITSCHRIFT | 1936年 / 75卷 / 01期
关键词：
D O I：
10.1007/BF01455745
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
引用
收藏
页码：100 / 106
页数：7
相关论文
共 50 条
  • [1] LIPID BINDING IN FLOUR, DOUGH AND BREAD
    FISHER, N
    BELL, BM
    RAWLINGS, CE
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1973, 24 (02) : 147 - 155
  • [2] STATE OF IRON IN FLOUR DOUGH AND BREAD
    LEICHTER, J
    JOSLYN, MA
    CEREAL CHEMISTRY, 1967, 44 (03) : 346 - &
  • [3] Colloid chemistry of flour, dough and bread
    Haevecker, H
    KOLLOID-ZEITSCHRIFT, 1938, 87 (02): : 199 - 206
  • [4] Bread.
    Allen, FJ
    BRITISH MEDICAL JOURNAL, 1917, 1917 : 497 - 497
  • [5] EFFECT OF CERTAIN MICRONUTRIENTS ON FLOUR, DOUGH, AND BREAD
    MOHAMMAD, IY
    PONTE, JG
    CEREAL FOODS WORLD, 1978, 23 (08) : 483 - 483
  • [6] FLOUR PROTEINS - STRUCTURE AND FUNCTIONALITY IN DOUGH AND BREAD
    BUSHUK, W
    CEREAL FOODS WORLD, 1985, 30 (07) : 447 - &
  • [7] Extruded rice flour as a gluten substitute in the poduction of rice bread.
    Pedrosa Silva Clerici, Maria Teresa
    El-Dash, Ahmed A.
    ARCHIVOS LATINOAMERICANOS DE NUTRICION, 2006, 56 (03) : 288 - 294
  • [8] MICROSTRUCTURE OF WHEAT-FLOUR DOUGH AND BREAD
    FRETZDORFF, B
    POMERANZ, Y
    DEUTSCHE LEBENSMITTEL-RUNDSCHAU, 1983, 79 (02) : 59 - 59
  • [9] ANALYSIS OF POTASSIUM BROMATE IN FLOUR, DOUGH, AND BREAD
    DESTEFANIS, VA
    CEREAL CHEMISTRY, 1992, 69 (06) : 683 - 685
  • [10] Impact of tempeh flour on the rheology of wheat flour dough and bread staling
    Huang, Lu
    Huang, Zhihai
    Zhang, Yongzhu
    Zhou, Siduo
    Hu, Wenxiu
    Dong, Mingsheng
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 111 : 694 - 702
12345