搜索结果: 1-8 共查到“食品加工技术 breadmaking”相关记录8条 . 查询时间(0.056 秒)
Effect of Leek（A. ampeloprasum L.）and Scallion（A. chinense L.）on Breadmaking Properties
breadmaking leek scallion
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2009/6/18
Allium such as leek (A. ampeloprasum L.) and scallion (A. chinense L.) powders blended with wheat flour improved the breadmaking properties of bread height (mm) and specific volume (cm3/g). Brabender ...
Effects of Increase in α-Amylase and Endo-Protease Activities during Germination on the Breadmaking Quality of Wheat
extra-strong variety breadmaking quality endo-protease activity
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2009/6/18
The effects of increase in α-amylase and endo-protease activities during germination on the deterioration of the breadmaking quality of hard wheat were examined using three varieties with different st...
Change in the Amount of SDS-Insoluble Gluten by Oxidants during Breadmaking
gluten oxidant iodate bromate
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2009/6/18
The effect of oxidants on the formation of sodium dodecyl sulfate insoluble gluten (SDS-ISG) during baking process was studied. The amount of the SDS-ISG in mixed dough increased linearly with increas...
Sodium Gluconate and Potassium Gluconate as Substitutes for Sodium Chloride in Breadmaking
bread gluconic acid salt substitutes for NaCl
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2009/6/17
Sodium gluconate (Na-gluconate) and potassium gluconate (K-gluconate) were used as NaCl substitutes in breadmaking to determine their potential usefulness in preparing reduced-sodium bread and non-sod...
Application of Polyglycerol Mono-Fatty Acid Esters to Improve Breadmaking
dough breadmaking dough-conditioner
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2009/6/10
The effects of polyglycerol mono-fatty acid esters (PGMFEs) on dough properties and baking were investigated using six PGMFEs with saturated fatty acid moieties (octanoic, decanoic, lauric, myristic, ...
Characteristics of Pentosan in Polished Wheat Flour and Its Improving Effects on Breadmaking
pentosan polished wheat flours bread microscopy gas chromatography
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2008/4/20
Eight fractions of polished flours were prepared by gradually polishing soft-type whole-wheat grains using a rice-polisher. The gluten matrix of doughs and breads made from polished flours was broken ...
Dough and Breadmaking Properties of Various Strong Wheat Grains Cultivated in Japan
starch strong wheat flour breadmaking dough property bread staling
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2008/4/20
The wheat dough and baking properties of various strong-type wheat grains cultivated in Japan—Kitanokaori (strong), Glenlea and Bluesky (extra-strong), and Haruyutaka (semi-strong)—were evaluated by c...
Effect of Whole Quinoa Flours and Lipase on the Chemical, Rheological and Breadmaking Characteristics of Wheat Flour
stone-mortar milled quinoa flour roller milled and roasted-quinoa flour lipase breadmaking dough properties
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2008/4/20
Two kinds of whole quinoa seeds, the stone-mortar milled quinoa flour (SMQ) and the roller milled and roasted-quinoa flour (RMRQ), were tested for their chemical, rheological and breadmaking character...