METHOD FOR PRODUCTION OF WHEAT BREAD METHOD FOR PRODUCTION OF WHEAT BREAD

• 1. 一种制作小麦面包的一体式面包机 [P] . 中国专利： CN215457430U . 2022-01-11
• 2. 一种促进小麦面包淀粉消化的面包制作设备及其工作方法 [P] . 中国专利： CN113080212A . 2021-07-09
• 3. PRODUCTION METHOD OF BREAD WITH HEALTHFUL PROPERTIES; COMPOSITION FOR PRODUCING BREAD WITH HEALTHFUL PROPERTIES FROM WHEAT FLOUR AND COMPOSITION FOR PRODUCING BREAD WITH HEALTHFUL PROPERTIES FROM MIXTURE OF RYE AND WHEAT FLOUR [P] . 俄罗斯专利： RU2362304C1 . 2009-07-27

  机译： 具有健康特性的面包的生产方法;由小麦粉生产具有热塑性的面包的组合物和由黑麦和小麦粉混合生产的热塑性的面包的组合物

• 4. Method for production of a wheat bran fermentation product with increased water soluble mucilage through mixed fermentation and method for production of a high fiber bread with the wheat bran fermentation product [P] . 韩国专利： KR101990582B1 . 2019-06-18

  机译： 通过混合发酵生产水溶性增加的麦麸发酵产物的方法以及用该麦麸发酵产物生产高纤维面包的方法

• 5. BUCKWHEAT BREAD AND MIX COMPOSITION THEREFOR AND PRODUCTION OF THE BUCKWHEAT BREAD [P] . 日本专利： JPH1042778A . 1998-02-17

  机译： 荞麦面包及其混合物的制造和生产

• 1. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods [J] . Yaoguang, Li, Dongyun, 作物学报：英文版 . 2015,第004期
• 2. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods [J] . Yaoguang Li, Dongyun Ma, Dexiang Sun, 作物学报（英文版） . 2015,第004期
• 3. New technologies for the production of wheat bread long-term storage under the conditions of new industrialization [C] . Natalia Zavorohina, Natalia Pankratyeva, Nadezhda Goncharova International Scientific Conference on New Industrialization . 2019
• 4. Alpha amylases: The effect of storage conditions on cereal alpha amylases, a rapid method for measuring fungal alpha amylases, and their effects on dough rheological properties and francala (a hearth bread) production. [D] . Dogan, Ismail Sait. 1996
• 5. Technological Methods for Reducing the Content of Fructan in Wheat Bread [O] . Ewa Pejcz, Radosław Spychaj, Zygmunt Gil 2019
• 6. Characterization of the effects of chia gels on wheat doughand bread rheology as well as the optimization of breadroll production with the Nelder-Mead simplex method [O] . Zettel Viktoria 2016

• 1. Characterization of the Geographical and Varietal Origin of Wheat and Bread by Means of Nuclear Magnetic Resonance (NMR), Isotope Ratio Mass Spectrometry (IRMS) Methods and Chemometrics: A Review [J] . Francesco Longobardi ,Daniela Sacco ,Grazia Casiello . 农业科学（英文） . 2015,第1期
• 2. Sensory Analyses and Nutritional Qualities of Hand-Made Breads with Organic Grown Wheat Bread Populations [J] . Camille Vindras-Fouillet ,Olivier Ranke ,Jean-Pierre Anglade . 食品与营养科学（英文） . 2014,第19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. 黄淮麦区强筋小麦品质性状与面包烘烤品质的相关和回归分析 [C] . 殷贵鸿 ,韩玉林 ,郑继洲 . 第七届中国青年农业科学学术年会 . 2004
• 5. 不同预处理甘薯粉对甘薯--小麦面团流变学特性和面包品质影响的研究 [A] . Muhammad Azeem . 2019