LACTIC ACID BACTERIA, METHOD FOR PRODUCING BREAD, BREAD DOUGH AND BREAD

• 1. 冷冻麻糬面包面团专用粉、冷冻麻糬面包面团及麻糬面包的制作方法 [P] . 中国专利： CN108208068A . 2018-06-29
• 2. 醒发完成的冷冻面包面团的制造方法、醒发完成的冷冻面包面团、及面包 [P] . 中国专利： CN102711484A . 2012-10-03
• 3. FROZEN DOUGH OF BREADS COMPRISING FERMENTATION PRODUCT OF GRAIN LACTIC ACID BACTERIA ADDED THERETO AND METHOD FOR PRODUCING BREADS USING FROZEN DOUGH OF BREADS COMPRISING FERMENTATION PRODUCT OF GRAIN LACTIC ACID BACTERIA ADDED THERETO [P] . 日本专利： JP2003079307A . 2003-03-18

  机译： 包含面包乳酸菌发酵产物的冷冻面团及其制作方法包含面包乳酸菌发酵产物的冷冻面团及其制作方法

• 4. LACTIC ACID BACTERIA, METHOD FOR PRODUCING BREAD, BREAD DOUGH, AND LACTIC ACID BACTERIA FOR IMPROVED BREAD FLAVOR AND TEXTURE [P] . 日本专利： JP2020022402A . 2020-02-13

  机译： 乳酸菌，生产面包，面包面团的方法以及改良的面包风味和质地的乳酸菌

• 5. Lactobacillus, method of producing bread, bread dough and lactic acid bacteria for improving bread flavor and texture [P] . 日本专利： JP6505929B1 . 2019-04-24

  机译： 乳杆菌，生产面包，面包面团和乳酸菌的方法，用于改善面包的风味和质地

• 1. Study on the Development of Lactic Acid Bacteria in Bread Dough Enriched with Zinc and Selenium [J] . Denka Zlateva, Dana Stefanova, Nadya Ninova-Nicolova 食品科学与工程：英文版 . 2017,第010期
• 2. Use of two-stage dough mixing process in improving water distribution of dough and qualities of bread made from wheat–potato flour [J] . YIN Jian, CHENG Li, HONG Yan, 农业科学学报（英文版） . 2021,第001期
• 3. Comparison of the Functionality of Exopolysaccharides Produced by Sourdough Lactic Acid Bacteria in Bread and Steamed Bread [J] . Xu Dan, Hu Ying, Wu Fengfeng, Journal of Agricultural and Food Chemistry . 2020,第33期
• 4. Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains [J] . Antognoni Fabiana, Mandrioli Roberto, Potente Giulia, Food Chemistry . 2019,第SEPa15期
• 5. Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains [J] . Antognoni Fabiana, Mandrioli Roberto, Potente Giulia, Food Chemistry . 2019,第Sepa15期
• 6. EFFECT OF BREAD IMPROVERS ON WHITE PAN BREAD QUALITY IN THE RAPID DOUGH BREADMAKING SYSTEM [C] . N.J. May, I.L. Batey, D. Miskelly, Australian cereal chemistry conference . 2007
• 7. Metabolism of Lactic Acid Bacteria in Wheat Sourdough and Bread Quality. [D] . Zhang, Chonggang. 2011
• 8. Rope-Producing Strains of Bacillus spp. from Wheat Bread and Strategy for Their Control by Lactic Acid Bacteria [O] . Olimpia Pepe, Giuseppe Blaiotta, Giancarlo Moschetti, 2003
• 9. Impact of Sorghum and Nabag (iZiziphusspina-Christi/i) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread [O] . Emad Mohamed Ali Karrar 2016
• 10. DEVELOPMENT OF FLEXIBLE PACKAGED BREAD-TYPE PRODUCTS INCLUDING BREAD: PHASE Ⅰ AND Ⅱ – SINGLE AND MULTIPLE STAGE PROCESSING METHODS [R] . C. G. Norris, S. I. Greenberg 1966

• 1. Effects of Using Different Percentages of Fenugreek Flour to Improve the Sensory, Rheological Properties and Keeping Quality in Maize Dough to Produces Gluten-free Breads [J] . Abdulsalam Abdulrahman Rasool ,Dana Azad Abdulkhaleq ,Dlir Amin Sabir . 农业科学与技术：A . 2013,第005期
• 2. Effects of Using Different Percentages of Fenugreek Flour to Improve the Sensory, Rheological Properties and Keeping Quality in Maize Dough to Produces Gluten-free Breads [J] . Abdulsalam Abdulrahman Rasool ,Dana Azad Abdulkhaleq ,Dlir Amin Sabir . 农业科学与技术：A . 2013,第003期
• 3. Hard Winter Wheat and Flour Properties in Relation to Breadmaking Quality of Straight-dough Bread: Flour Particle Size and Bread Crumb Grain [J] . S H Park ,O K Chung ,P A Seib . 食品科学 . 2006,第011期
• 4. 酸面团与酸面包生产工艺的研究 [C] . Wang Gang ,王刚 ,Zhang Zi . ”食品工业新技术与新进展“学术研讨会暨2014年广东省食品学会年会 . 2014
• 5. 乳酸菌发酵影响燕麦酸面团面包烘焙特性的研究 [A] . 万晶晶 . 2011