PRODUCTION METHOD FOR OAT FLOUR AND WHEAT FLOUR DOUGH (VERSIONS) AND THUS MANUFACTURED DOUGH (VERSIONS)

• 1. 含小麦粉面团烘烤食品及其制造方法以及含小麦粉面团 [P] . 中国专利： CN111801016A . 2020-10-20
• 2. 一种改善小麦粉面团流变性能的方法 [P] . 中国专利： CN112106928A . 2020-12-22
• 3. PRODUCTION METHOD FOR BUCKWHEAT FLOUR AND WHEAT FLOUR DOUGH (VERSIONS) AND THUS MANUFACTURED DOUGH (VERSIONS) [P] . 俄罗斯专利： RU2352122C1 . 2009-04-20

  机译： 荞麦粉和小麦粉面团（版本）和人造面团（版本）的生产方法

• 4. PRODUCTION METHOD FOR RICE FLOUR AND WHEAT FLOUR DOUGH (VERSIONS) AND THUS MANUFACTURED DOUGH (VERSIONS) [P] . 俄罗斯专利： RU2352120C1 . 2009-04-20

  机译： 米粉和小麦粉面团（版本）和人造粉（版本）的生产方法

• 5. PRODUCTION METHOD FOR WHEAT FLOUR DOUGH (VERSIONS) AND THUS MANUFACTURED DOUGH (VERSIONS) [P] . 俄罗斯专利： RU2352118C1 . 2009-04-20

  机译： 小麦粉面团（版本）和人造面团（版本）的生产方法

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• 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. Variation and trends in dough rheological properties and flour quality in 330 Chinese wheat varieties [J] . Xiushi, Yang, Li, 作物学报：英文版 . 2014,第004期
• 4. Variation and trends in dough rheological properties and flour quality in 330 Chinese wheat varieties [J] . Xiushi Yang, Li Wu, Zhihua Zhu, 作物学报（英文版） . 2014,第004期
• 5. ZMENY KONZISTENCIE, VYVINU A STABILITY CESTA PO PRíDAVKU POHáNKOVEJ, OVSENEJ, ?O?OVICOVEJ A CíCEROVEJ MúKYCHANGES IN DOUGH CONSISTENCY, DOUGH DEVELOPMENT TIME AND DOUGH STABILITY AFTER BUCKWHEAT, OAT, LENTIL AND CHICK PEA FLOUR ADDITION [J] . Radovan Ga?ar, Tatiana Bojňanská Potravinarstvo . 2010,第3期
• 6. Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times. [J] . Codina G. G, Mironeasa S, Voica D. V, Czech Journal of Food Sciences . 2013,第3期
• 7. Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times [J] . Czech Journal of Food Sciences . 2013,第3期
• 8. THE EFFECTS OF WHEAT FLOUR ARABINOGALACTAN- PEPTIDE ON MIXING CHARACTERISTICS OF WHEAT FLOUR DOUGH AND THE RESULTING BREADS [C] . A.-M. A. Loosveld, J.A. Delcour European Symposium on Enzymes in Grain Processing . 2000
• 9. Bench-scale wet-milling of wheat flour: Development of a test to fractionate a highly sheared flour-water dispersion and its comparison with fractionation by the dough-washing test. [D] . Sayaslan, Abdulvahit. 2002
• 10. Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread [O] . Tasleem A. Zafar, Ahmed Aldughpassi, Abdulwahab Al-Mussallam, 2020
• 11. EFFECT OF PARTIAL REPLACEMENT OF WHEAT FLOUR BY BARLEY AND OAT FLOUR ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF TOAST BREAD DOUGH [O] . Omnia Darwish, A. Rabie, Madiha El-Shewy, 2018
• 12. Economic Census 2002: Manufacturing, Industry Series. Flour Mixes and Dough Manufacturing from Purchased Flour [R] . 2004

• 1. 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
• 2. 酶提阿拉伯木聚糖对小麦粉面团特性及馒头品质的影响研究 [C] . TIAN Bei-bei ,田贝贝 ,CHEN Jie . 第四届农产品产地初加工科技交流大会 . 2017
• 3. 荞麦粉-小麦粉混粉面团形成机制及荞麦面包焙烤特性的研究 [A] . 高嘉星 . 2017