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Characteristics of Fermented Dough Predicted by Using the NIR Technique
wheat flour dough fermentograph NIRSystem 6500 prediction of rheological characteristics
2014/3/17
Rheological characteristics of wheat doughs prepared from 179 variety and commercial wheat flour samples (crop
years 1999, 2001, 2002, 2003 and 2004) were assessed with SJA fermentograph (Sweden). N...
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...