搜索结果: 1-15 共查到“食品焙烤加工技术 bread”相关记录18条 . 查询时间(0.132 秒)
The Effect of Bread-making Process on Contents of Key Trichothecene Mycotoxins: Deoxynivalenol, T-2, and HT-2 Toxins
HPLC–MS/MS Fusarium toxins baking
2014/11/28
The fate of trichothecene mycotoxins deoxynivalenol (DON), T-2 and HT-2 toxins during the bread preparation and baking was investigated in order to obtain information about the influence of processing...
Effects of Polyunsaturated Phospholipids on the Thermal and Physical Properties of Starch in Dough and Bread
polyunsaturated fatty acid phospholipids starch gelatinization
2009/7/8
The effects of polyunsaturated phospholipids on changes in the thermal and physical properties of starch systems during mixing, baking and storage were studied. In the presence of phospholipids (PLs) ...
Effect of Lipase Combined with α-Amylase on Retrogradation of Bread
lipase α-amylase retrogradation
2009/7/7
The effects of purified lipase and α-amylase were tested for the retrogradation of starch in bread and their impact on some rheological properties. The combined addition of lipase and α-amylase increa...
The bread-making quality of rice flour was evaluated by conducting baking tests using strong wheat flours blended with various quantities of rice flour containing 15% gluten (rice flour). The dough pr...
Relationship between Physical Dough Properties and the Improvement of Bread-Making Quality during Flour Aging
flour aging bread-making quality specific loaf volume
2009/6/18
The relationship between physical dough properties and bread-making quality during flour aging was investigated for two Japanese domestic bread-making spring wheat cultivars (Haruyutaka, Haruyokoi) an...
The Quality of Extra Strong Flour Used in Bread Production with Frozen Dough
extra strong flour frozen dough bread-making quality
2009/6/18
We examined the properties of frozen dough made with an extra strong (ES) flour called Wildcat to determine the freezing resistance of the flour. The results were as follows: (1) Degradation of the fr...
The Bread-Making Quality of a Domestic Flour Blended with an Extra Strong Flour, and Staling of the Bread Made from the Blended Flour
extra strong flour blended flour domestic flour
2009/6/18
A Japanese domestic middle-soft flour (Hokusin) was mixed with an extra strong (ES) flour (Wildcat) and examined to evaluate its quality for bread-making. The results were as follows: (1) The properti...
Recent Advances in the Studies of Bread Baking Process and Their Impacts on the Bread Baking Technology
bread baking bakery heat and mass transfer
2009/6/17
In bread-making, baking process is one of the key steps to produce the final product qualities including texture, color and flavor, as a result of several thermal reactions such as nonenzymatic browni...
The Effect of Gelatinized Starch on Baking Bread
gelatinized starch white bread yukone MRI
2009/6/10
The effects of adding gelatinized starches to a kneading dough (a process known as yukone in Japanese) on the crumb grain of baked white breads were studied using magnetic resonance imaging (MRI) and ...
Relationship Between Physical Properties of Dough and Expansion Ability During Bread-Making
physical property bread dough expansion
2009/5/31
We investigated whether the physical properties (rheological properties) of various bread doughs, obtained from a linear Kelvin four-element model of visco-elasticity, could be used to express the exp...
Effect of Bovine Globin and Globin-sugar Complexes on Rheological Properties of Dough and Bread
breadmaking dough qualities globin
2009/5/20
Globin (Gb), a rich source of essential amino acids, and Gbs glycated with sugars (glucose, fructose and psicose) by the Maillard reaction were applied to breadmaking, and their effects on the rheolog...
Use of Guar Gum and Gum Arabic as Bread Improvers for the Production of Bakery Products from Sorghum Flour
Guar gum Gum Arabic Sorghum flour
2009/5/20
A low tannin sorghum cultivar (Tabat) was used in this study. Sorghum unlike wheat does not contain gluten. It is a potential cereal for people suffering from Celiac disease. For preparation of bakery...
Staling and Texture of Bread Prepared from New Japanese Bread Wheat Varieties with Slightly Low-Amylose Starch
bread staling texture wheat starch
2009/5/20
The bread-making quality of flour made from two new Japanese bread wheat varieties, Haruyokoi and Kitanokaori, was evaluated, and the staling and texture of bread made from these flour types were comp...
Utilization of Different Wall Materials to Microencapsulate Fish Oil Evaluation of its Behavior in Bread Products
Different Wall Materials Microencapsulate Fish Oil Bread Products
2009/1/21
The aim of this study was to assess the possibility of adding fish oil microcapsules to bread products in order to evaluate four different types of wall material: methyl cellulose (M), soybean protein...
Effect of Microwave, Infrared and Infrared-assisted Microwave Heating on the Drying Rate of Bread Dough
Microwave infrared near-infrared-assisted microwave relative drying rate dough
2008/10/26
The present study was aimed to determine the contribution of microwave and infrared drying mechanism in infrared-assisted microwave drying. Bread dough samples were dried from 40.9 to 8% moisture cont...