Fried, leavened, sweet dough dessert, like doughnuts etc, and a process to prepare then.

• 1. 青稞β-葡聚糖提取物、冷冻甜面团及其制备方法和甜面团面包 [P] . 中国专利： CN111296523A . 2020-06-19
• 2. 一种粗多糖低GI冷冻甜面团及其制备方法和冷冻甜面团面包 [P] . 中国专利： CN110419555A . 2019-11-08
• 3. A method for preparing a fried food product, a method for preparing a doughnut fried dough or paste used to prepare a fried food product [P] . AR019516A1 . 2002-02-27

  机译： 一种制备油炸食品的方法，一种制备用于制备油炸食品的甜甜圈油炸面团或糊状物的方法

• 4. METHOD OF PREPARING A BAKED OR FRIED PRODUCT FROM LEAVENED DOUGH [P] . 欧洲知识产权局专利： EP1827115B1 . 2011-02-23

  机译： 从生面团制作烘烤或油炸产品的方法

• 5. METHOD OF PREPARING A BAKED OR FRIED PRODUCT FROM LEAVENED DOUGH [P] . 美国专利： US2009098269A1 . 2009-04-16

  机译： 从生面团制作烘烤或油炸产品的方法

• 1. 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
• 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. Processing Technique of Carbonizing by Stir-Frying for Baked Rheum tanguticum Maxim.ex Balf. Optimized by Orthogonal Design [J] . Shihe LIN, Yandong YI, Chuanqi HUANG, 药用植物：英文版 . 2019,第005期
• 4. Improved Method of pH Determination in Leavened Dough [C] . R.A.Miller, E.Graf, R.C.Hoseney '94 International Symposium amp; Exhibition on New Approaches in the Production of Food Stuffs and Intermediate Products From Cereal Grains and Oil Seeds 16-19 November 1994 Beijing, China . 1994
• 5. Creation, growth and stability of aerated structures in chemically leavened wheat flour dough systems and relationships to mechanical properties assessed with low-intensity ultrasound [D] . Bellido, Guillermo Guido 2007
• 6. Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality [O] . Ana E. de la Horra, María Eugenia Steffolani, Gabriela N. Barrera, 2015
• 7. Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough [O] . Shadrack Mubanga CHISENGA, Tilahun Seyoum WORKNEH, Geremew BULTOSA, 2019
• 8. Assessment of Cumulative Trauma Disorder (CTD) Risk for 3 Different Tasks Constructing and Repairing Multi-Layer Insulation (MLI) Blankets, Preparing the Dough for a Pizza, and Operating the Becton-Dickinson FACSAria Flow Cytometer [R] . Gentzler, M., Kline, M., Palmer, A., 2007

• 1. Effects of Cultivar, Frying Temperature and Slice Thickness on Oil Uptake and Sensory Quality of Potato Crisps Processed from Four Kenyan Potato Cultivars [J] . G. O. Abong ,M. W. Okoth ,J. K. Imungi . 农业科学与技术：A . 2011,第002期
• 2. Effect of Cultivar on Quality Attributes of Sweet Potato Fries and Crisps [J] . Nafeesa Ali ,Kolawole O. Falade ,John O. Akingbala . 食品与营养科学（英文） . 2012,第2期
• 3. 面包酵母不加糖面团发酵力与麦芽糖发酵力的关系 [C] . 肖冬光 ,姜天笑 . 2007年全国发酵行业高峰论坛暨中国发酵工业协会2007年行业大会 . 2007
• 4. 冷冻甜面团流变发酵特性的研究 [A] . 李先玉 . 2007