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内部出版物
在“
SpringerLink电子期刊
”中,
命中:
1,342
条,耗时:小于0.01 秒
1.
The Interplay Between the Main Flour Constituents in the Rheological Behaviour of Wheat Flour
Dough
作者:
Mathieu Meerts
;
Ruth Cardinaels
;
Filip Oosterlinck…
关键词:
Dough
rheology
;
Gluten
;
starch mixtures
;
Strain
;
hardening properties
;
Creep
;
recovery
;
Critical gel model
;
Burgers model
刊名:Food and Bioprocess Technology
出版年:2017
2.
Evaluation and comparison of different
dough
leavening agents on quality of lavash bread
作者:
Mahboubeh Sadat Zolfaghari…
关键词:
Dough
;
Lavash
;
Bread
;
Bakery yeast
;
Sodium bicarbonate
;
Leavening agents
刊名:Journal of Food Measurement and Characterization
出版年:2017
3.
Effect of mechanically modified wheat flour on
dough
fermentation properties and bread quality
作者:
Stefanie Hackenberg
;
Christoph Verheyen…
关键词:
Damaged starch
;
Fermentation
;
Water absorption
;
Bread quality
;
Rheofermentometer
;
Gas retention
刊名:European Food Research and Technology
出版年:2017
4.
The Effect of Hybrid Carrageenan on the Thermo-rheological Properties of Gluten-Free Flour
Dough
s Using a Modified Kneading Protocol
作者:
Ramón Moreira
;
Francisco Chenlo
;
María D. Torres…
关键词:
Chestnut flour
;
Creep–recovery
;
DMTA
;
Mastocarpus stellatus red seaweed
;
SAOS
;
Starch transitions
刊名:Food and Bioprocess Technology
出版年:2017
5.
Rheological analysis of
dough
prepared with lentil flour at different moistures for production of extruded products
作者:
Rahul P. Rathod
;
Sonali B. Gaikwad…
关键词:
Extruded product
;
Viscoelastic properties
;
Flow behaviour
;
Conditioning moisture
刊名:Journal of Food Measurement and Characterization
出版年:2017
6.
Fractionation of unreduced gluten proteins on SEC and their relationship with cookie quality characteristics
作者:
Nisha Chaudhary
;
Priya Dangi
;
B. S. Khatkar
关键词:
SEC
;
Dough
rheology
;
Glutenin
;
Gliadin
;
Cookie quality
刊名:Journal of Food Science and Technology
出版年:2017
7.
Mechanisms Behind Distiller's Grains Impact on Wheat
Dough
and Bread Quality
作者:
M. Roth
;
C. Döring
;
M. Jekle
;
T. Becker
关键词:
Fibre enrichment
;
Dough
development
;
Rheofermentometer
;
CO2
;
Furfural
;
Dough
weakening
刊名:Food and Bioprocess Technology
出版年:2016
8.
A Prospective Examination of the Relations Between Emotional Abuse and Anxiety: Moderation by Distress Tolerance
作者:
Anne N. Banducci
;
C. W. Lejuez
;
Lea R.
Dough
erty
;
Laura MacPherson
关键词:
Anxiety
;
Distress tolerance
;
Childhood emotional abuse
;
Longitudinal
;
Gender
刊名:Prevention Science
出版年:2017
9.
A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility
作者:
L. S. Sciarini
;
M. C. Bustos
;
M. B. Vignola…
关键词:
Gluten free bread
;
Soluble and insoluble fibres
;
Bread technological quality
;
Protein in vitro digestibility
;
In vitro glycemic index
刊名:Journal of Food Science and Technology
出版年:2017
10.
Improvements of Modified Wheat Protein Disulfide Isomerases with Chaperone Activity Only on the Processing Quality of Flour
作者:
Guang Liu
;
JingJing Wang
;
Yi Hou
;
Yan-Bo Huang…
关键词:
wPDI
;
Site
;
directed mutagenesis
;
Alkylation
;
Wheat flour
;
Wheat protein
;
Bread quality
刊名:Food and Bioprocess Technology
出版年:2017
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