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Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve
mixolab alveograph rheofermentometer dough baking quality
2014/2/26
The Mixolab device in view of the characterisation of the thermo-mechanical behaviour of ten different flours, and establishing the correlations between the rheological parameters of wheat flour suppl...
Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system
winter wheat Fusarium spp. bread making quality Mixolab
2014/2/25
The aim of our work was to assess the possibility of detecting the changes in the baking quality of winter wheat with different levels of Fusarium spp. contamination using a new rheological system Mix...
Dough Properties and Baking Quality of Several Domestic Wheat Flours as Compared with Commercial Foreign Wheat Flour
breadmaking domestic wheat fermograph
2009/6/18
The qualities of flours milled from various kinds of wheats (Norin 61, Hokushin, Nebarigoshi and Haruibuki) grown in Japan were studied for application to breadmaking. Protein contents of these wheat ...
Relationship between Baking Quality and Proportion of SDS-Insoluble Gluten in Wheat Flour
N-ethylmaleimide baking quality yeast food (ingredient)
2010/11/22
The relationship between loaf volume and the proportion of SDS-insoluble gluten in wheat flour was studied using N-ethylmaleimide (NEMI) as a modifying reagent of gluten. The loaf volume responded to ...