Dough and bread made from high- and low-protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality

著录项

• 来源
  《Journal of Cereal Science》 |2017年第2017期|共9页
• 作者

  Jing Gao; Shia Lyn Tay; Audrey Hui Si Koh; Weibiao Zhou;

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• 作者单位

  Food Science and Technology Programme c/o Department of Chemistry National University of Singapore;

  Food Science and Technology Programme c/o Department of Chemistry National University of Singapore;

  Food Science and Technology Programme c/o Department of Chemistry National University of Singapore;

  Food Science and Technology Programme c/o Department of Chemistry National University of Singapore;

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 农作物;
• 关键词

  Vacuum mixing; Yeast activity; Dough development; Bread structure; Bread texture;

  机译：真空混合;酵母活动;面团发展;面包结构;面包纹理;