工学 >>> 力学 农业工程 林业工程 工程与技术科学基础学科 测绘科学技术 材料科学 矿山工程技术 石油与天然气工程 冶金工程技术 机械工程 光学工程 仪器科学与技术 动力与电气工程 能源科学技术 核科学技术 电子科学与技术 信息与通信工程 控制科学与技术 计算机科学技术 化学工程 纺织科学技术 印刷工业 服装工业、制鞋工业 轻工技术与工程 食品科学技术 土木建筑工程 水利工程 交通运输工程 船舶与海洋工程 航空、航天科学技术 兵器科学与技术 环境科学技术 安全科学技术 工业设计
搜索结果: 1-15 共查到工学 dough相关记录30条 . 查询时间(0.048 秒)
Gorgan River, with its length of 325 km is one of the largest rivers in the Caspian Sea basin. It crosses sensitive erosion reaches and finally joining the Caspian Sea from the Eastern side. The Gorga...
The effect of sourdough and frozen dough on the shelf life and staling rate of bread was studied. In the present study malted barley and fermented milk was used for the preparation of sourdough and 25...
High demand for fresh and healthy breads has necessitated the use of frozen dough to shorten the time and process for making fresh bread. The aim of this study was to study the effect of citrus fiber ...
A Principal Component Analysis method based on multivariate analysis was used to evaluate the correlation between the fermentable sugar content of dough and its behaviour during fermentation at differ...
The effect of incorporating different levels of spray-dried sourdough (3, 6, 9, and 15% w/w) on flour characteristics and dough properties of two wheat flours was studied. As the spray-dried sourdough...
Wheat, apple, potato, and bamboo fibres were applied at 1 and 3% content to bread wheat flour and these additions were studied for the quality of dough and bakery products characterised by farinograph...
Near infrared (NIR) spectroscopy has been recognized as a valuable tool for quality control in both industry and laboratories. The aim of this review is to describe the ability of the dynamic NIR spec...
The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording ins...
The importance of the dough mixing, knowledge of the requirements of individual types of flour in the mixing, and achieving the proper quality with respect to the final dough properties are still actu...
Low processing temperatures are required to improve the texture of products when enzymes are directly added to the extruder. Interaction among processing variables and enzymatic activity can occur dur...
The effects of polyunsaturated phospholipids on changes in the thermal and physical properties of starch systems during mixing, baking and storage were studied. In the presence of phospholipids (PLs) ...
Characterization of the mechanisms of improvement of Chinese noodles by dry-heated egg white, were estimated by rheological and spectroscopic data of the effects of dry-heated egg white on wheat starc...
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 ...
The commercial hard wheat flour, “Cameria” replaced by amaranth flour (∼20%), was tested for its dough properties and baking qualities including sensory evaluation. The loaf volumes of bread bak...
The relationship between physical dough properties and bread-making quality during flour aging was investigated for two Japanese domestic bread-making spring wheat cultivars (Haruyutaka, Haruyokoi) an...

中国研究生教育排行榜-

正在加载...

中国学术期刊排行榜-

正在加载...

世界大学科研机构排行榜-

正在加载...

中国大学排行榜-

正在加载...

人 物-

正在加载...

课 件-

正在加载...

视听资料-

正在加载...

研招资料 -

正在加载...

知识要闻-

正在加载...

国际动态-

正在加载...

会议中心-

正在加载...

学术指南-

正在加载...

学术站点-

正在加载...