搜索结果: 46-51 共查到“知识库 食品科学技术 bread”相关记录51条 . 查询时间(0.093 秒)
Utilization of Different Wall Materials to Microencapsulate Fish Oil Evaluation of its Behavior in Bread Products
Fish Oil Evaluation Wall Materials
2016/5/31
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...
Bread features evaluation by NIR analysis
wheat flour dough maturograph OTG NIRSystem 6500 prediction of rheological characteristics
2014/3/4
Bakery characteristics of wheat dough and the final product and their predictability by NIR technique was investigated using 231 variety and commercial wheat samples (crop years 2003–2005). The behavi...
Effect of Microwave, Infrared and Infrared-assisted Microwave Heating on the Drying Rate of Bread Dough
Microwave Infrared Infrared-assisted Microwave
2016/5/27
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...
Image data of crumb structure of bread from flour of czech spring wheat cultivars
wheat cultivar baking test penetration image analysis
2014/3/19
Baking quality of flour from six wheat cultivars (harvest 2002 and 2003), belonging to the quality classes A and B, was evaluated using the fermented dough test. Analytical traits of kernel and flour ...
Image data of crumb structure of bread from flour of czech spring wheat cultivars
wheat cultivar baking test penetration image analysis
2014/3/19
Baking quality of flour from six wheat cultivars (harvest 2002 and 2003), belonging to the quality classes A and B, was evaluated using the fermented dough test. Analytical traits of kernel and flour ...
A Nonfermented Bread-Like Food Leavened by Microwave Heating
quick bread microwave heating leavening process quick breadmaking
2010/11/24
A nonfermented bread-like food, quick bread, was prepared using microwave heating in the leavening process and yogurt as the acidifying agent. The use of microwave heating effectively shortened the ti...