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Keyword [baking properties]
Result: 1 - 20 | Page: 1 of 2
1. Studies On Effects Of Anti-freezing Additives On Fermentation And Baking Properties Of Frozen Dough
2. Effects Of Lactic Acid Bacteria Fermentation On The Baking Properties Of Sourdough Oat Bread
3. Studies On Preparation Of Lactic Acid Sourdough Starters And Their Fermentation And Baking Properties
4. A Comparative Study On The Effects Of Three Sugar Alcohols On The Sugar-rfee Sponge Cake Quality
5. Studies On The Microbial Community Structure Of Raisin And Apple Spontaneous Fermentation Sourdough And The Baking Quality Of Sourdough Bread
6. Studies On The Baking Properties Of Buckwheat Bread Fermented By Lactobacillus From Sourdough
7. Studies On The Properties Of Oat Sourdough Fermented By Lactobacillus Plantarum And Its Breadmaking Characteristics
8. Effect Of Waxy Wheat Flour On Rheofermentometer Rheological And Baking Properties Of Frozen Dough And Bread
9. Study On The Influences Of High Dietary Fiber On Fermentation And Baking Properties And Storage Characteristic Of Bread Dough
10. Studies On The Phytic Acid Changes And Baking Performance Of High-fibre Sourdough Bread
11. Studies On The Influences Of Honey Powder On Fermentation And Baking Properties And Storage Characteristics Of Bread Dough
12. Studies On Properties Of Fermented Raisins And Their Effects On The Baking Properties Of Bread
13. Studies On Enrichment Of γ-Aminobutyric Acid In Bread By Sourdough Fermentation
14. Research On The Formation Mechanism Of Wheat Flour And Buckwheat Flour Mixed Dough And Buckwheat Bread Baking Properties
15. Preparation And Fractionation Of Spring Dextrin And Its Application In Bread
16. Studies On Fermentation Process And Baking Properties Of Bread Dough Made Of Fermented Glutinous Rice
17. Study On Isoflavone Transformation By Sourdough Fermentation And Its Baking Properties In Bread
18. Modifications in visco-elasticity of gluten by diacteyl tartaric acid ester of monoglyceride (DATEM), ascorbic acid, urea and dithiothreitol and its effects on mixing and baking properties in commercial wheat flours
19. Baking properties and resistant starch contents of gluten-free buckwheat-rice bread formulations
20. Effect of physical changes by red-ox state and surface tension on gluten aggregation, viscoelastic, mixing and baking properties of wheat batter systems
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