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The bread-making quality of rice flour was evaluated by conducting baking tests using strong wheat flours blended with various quantities of rice flour containing 15% gluten (rice flour). The dough pr...
Relationship between Physical Dough Properties and the Improvement of Bread-Making Quality during Flour Aging
flour aging bread-making quality specific loaf volume
2009/6/18
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...
The Bread-Making Quality of a Domestic Flour Blended with an Extra Strong Flour, and Staling of the Bread Made from the Blended Flour
extra strong flour blended flour domestic flour
2009/6/18
A Japanese domestic middle-soft flour (Hokusin) was mixed with an extra strong (ES) flour (Wildcat) and examined to evaluate its quality for bread-making. The results were as follows: (1) The properti...
Effect of High-Molecular-Weight Glutenin Subunits with Different Protein Contents on Bread-Making Quality
wheat high-molecular-weight glutenin protein content
2009/6/17
The objective of this study was to evaluate the effects of high-molecular-weight glutenin subunits with different protein contents on the quality of flour. The flour properties of near isogenic lines ...
Difference in Combination between Glu-B1 and Glu-D1 Alleles in Bread-Making Quality Using Near-Isogenic Lines
wheat high-molecular-weight glutenin near-isogenic line
2009/6/17
The difference of combination between Glu-B1 and Glu-D1 alleles in bread-making quality was investigated using the near-isogenic lines (NILs) of Glu-1 alleles. We found that composition of the HMWG su...