The influence of Artemisia sphaerocephala Krasch gum(ASK gum)on farinograph qualities, rheological properties of dough and qualities of bread were investigated.
该文重点研究了添加沙蒿胶对面团流变性质以及面包品质的影响。
The rheological properties of dough have important guiding significance in determining the processing technology of bakery and its related technological data.
面团流变学特性对于确定焙烤食品的加工工艺及相关的工艺数据有重要的指导意义。
The effects of adding full-fat wheat germ and defatted wheat germ on rheological properties of dough and bread quality were studied.
研究了全脂麦胚和脱脂麦胚对面团的流变学特性和面包质量的影响。
应用推荐