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FERMENTATION STUDIES ON THE SPONGE AND DOUGH AND STABLE FERMENT METHODS OF BREAD MANUFACTURE.

机译：面包制造的海绵和面团的发酵研究以及稳定的发酵方法。

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作者
LEE, JOHN WILSON.;
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作者单位

University of Minnesota.;

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授予单位 University of Minnesota.;
学科 Chemistry Biochemistry.
学位 Ph.D.
年度 1957
页码 129 p.
总页数 129
原文格式 PDF
正文语种 eng
中图分类生物化学;
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入库时间 2022-08-17 11:52:12

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1. Fermented Frozen Dough: Impact of Pre-fermentation Time and of Freezing Rate for a Pre-fermented Frozen Dough on Final Volume of the Bread [J] . Alain Le-Bail, Cédric Nicolitch, Charles Vuillod Food and Bioprocess Technology . 2010,第2期

机译：发酵冷冻面团：预发酵时间和冷冻速率对面包最终体积的影响
2. Fermented frozen dough: impact of pre-fermentation time and of freezing rate for a pre-fermented frozen dough on final volume of the bread. [J] . Le-Bail A., Nicolitch C., Vuillod C. Food and bioprocess technology . 2010,第2期

机译：发酵冷冻面团：预发酵时间和冷冻速率对面包最终体积的影响。
3. Effect of sodium selenite addition and sponge dough fermentation on selenomethionine generation during production of yeast-leavened breads. [J] . Lazo-Velez M. A, Gutierrez-Diaz V. A, Ramirez-Medrano A, Journal of Cereal Science . 2013,第1期

机译：添加亚硒酸钠和海绵面团发酵对酵母发酵面包生产过程中硒代蛋氨酸的影响。
4. Modelisation of Oxygreen~R wheat ozonation process to improve bread dough quality and protein content: A response surface methodology study [C] . F. Violleau, M. Dubois, C. Coste, Annual Meeting of the American Association of Cereal Chemists International . 2005

机译：Oxygreen〜R小麦臭氧处理过程的型号，提高面团面团质量和蛋白质含量：响应面方法研究
5. Volatile compounds from dough, fermented dough, bread and popcorn: Comparison of headspace analytical methods. [D] . Rengarajan, Ramachandran. 2002

机译：面团，发酵面团，面包和爆米花中的挥发性化合物：顶空分析方法的比较。
6. Polyphasic Study of the Spatial Distribution of Microorganisms in Mexican Pozol a Fermented Maize Dough Demonstrates the Need for Cultivation-Independent Methods To Investigate Traditional Fermentations [O] . Frédéric Ampe, Nabil ben Omar, Claire Moizan, 1999

机译：墨西哥玉米发酵面团中的墨西哥波佐尔微生物空间分布的多相研究表明需要采用独立于耕种的方法来研究传统发酵
7. Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics [O] . Raíssa Oliveira LUIZ, Fernanda Maria VANIN 2021

机译：直面团X预发酵面团法对复合小麦面包特征的影响

FERMENTATION STUDIES ON THE SPONGE AND DOUGH AND STABLE FERMENT METHODS OF BREAD MANUFACTURE.

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