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Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study

机译：富含纤维的小麦面包面团的混合特性：响应面方法研究

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8 pages, 2 figures, 5 tables.-- Published online 29 December 2005.-- The original publication is available at www.springerlink.com

机译：8页，2个图形，5个表格。-2005年12月29日在线发布。-原始出版物可在www.springerlink.com上获得。

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Rosell, Cristina M.; Santos, Eva; Collar, Concha;
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年度 2006
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正文语种 eng
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1. Mixing properties of fibre-enriched wheat bread doughs: a response surface methodology study. [J] . Rosell C M, Santos E, Collar C European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2006,第3期

机译：富含纤维的小麦面包面团的混合特性：响应面方法研究。
2. Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology [J] . C. Collar, E. Santos, C.M. Rosell Journal of food engineering . 2007,第3期

机译：通过响应面法评估富含纤维的面团的流变特性
3. Development of fibre-enriched wheat breads: impact of recovered agroindustrial by-products on physicochemical properties of dough and bread characteristics [J] . Martins Zita E., Pinho Olivia, Ferreira Isabel M. P. L. V. O., European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2017,第11期

机译：富含纤维的小麦面包的开发：回收的农业工业副产品对面团和面包特征的物理化学性质的影响
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. Assessment of fermented products on the flavor profile of white bread and salt substitutes on viscoelastic properties of wheat gluten and on fermentation properties of wheat dough [D] . Javid, Rabia 2014

机译：发酵产品对白面包和盐替代品的风味，小麦面筋的粘弹性和面团发酵特性的评估
6. Overexpression of Avenin-Like b Proteins in Bread Wheat (Triticum aestivum L.) Improves Dough Mixing Properties by Their Incorporation into Glutenin Polymers [O] . Fengyun Ma, Miao Li, Tingting Li, -1

机译：面包小麦（Triticum aestivum L.）中Avenin-like b蛋白的过表达通过将其掺入谷蛋白聚合物中来改善面团混合特性
7. The Introgression of RNAi Silencing of γ-Gliadins into Commercial Lines of Bread Wheat Changes the Mixing and Technological Properties of the Dough [O] . Gil Humanes, Javier, Pistón, Fernando, Giménez, María J., 2014

机译：γ-麦醇溶蛋白的RNAi沉默渗入面包小麦商业品系中改变了面团的混合和技术特性

Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study

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