搜索结果: 1-3 共查到“食品焙烤加工技术 staling”相关记录3条 . 查询时间(0.038 秒)
Application of Amylographic Method for Determination of the Staling of Bakery Product
bread aging viscosity of slurry viscometric measurement of crumb penetrometry sensory evaluation
2015/12/30
Staling is the general term that describes the time-dependent loss in quality of flavour and texture of bakery products
after their baking and during storage. A modified amylographic method (viscome...
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...
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...