Dough improving agent for bread containing wheat bran and bread dough and method for producing 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. Agent for improving dough extensibility of bread, food sensitizing agent for bread, method for producing dough and method for producing bread [P] . JP6898408B2 . 2021-07-07

  机译： 改善面包面包，食品敏化剂的面包，面包，生产面团的方法的药剂和生产面包的方法

• 4. Bread dough manufacturing method, bread manufacturing method, polish, texture improving agent, bread dough, and bread [P] . JP2021185775A . 2021-12-13

  机译： 面团制造方法，面包制造方法，抛光，纹理改善剂，面包面团和面包

• 5. DOUGH IMPROVER OF BREADS, DOUGH FOR BREADS AND METHOD FOR PRODUCING THE SAME [P] . 日本专利： JP2005080554A . 2005-03-31

  机译： 面包的面团改良，面包的面团及其制造方法

• 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. 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
• 4. Effect of Wheat Bran on Gluten Network Formation as Studied through Dough Development, Dough Rheology and Bread Microstructure [D] . Gajula, Hyma. 2017
• 5. Technological quality of dough and breads from commercial algarroba–wheat flour blends [O] . M. J. Correa, M. V. Salinas, B. Carbas, 2017
• 6. Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics [O] . Raíssa Oliveira LUIZ, Fernanda Maria VANIN 2021

• 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. 耐冷冻酵母及木聚糖酶对冷冻面团面包品质的改善研究 [A] . 王怡斯 . 2006