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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, ...
Effect of ascorbic acid on the rheological properties of wheat fermented dough
ascorbic acidSwheat flourSfermented doughSmaturographSoven rise recorderSbread volume
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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,...