'Symbiotic' or 'synbiotic'? Response to 'Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methods'

Akan Sadiye

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'Symbiotic' or 'synbiotic'? Response to 'Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methods'

机译：'共生'或'Synbiotic'？反应直面团和冷冻零件烘焙方法产生的共生面包的“质量和微生物特性”

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来源
《Journal of texture studies》 |2021年第1期|137-138|共2页
作者
Akan Sadiye;
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作者单位

Mus Alparslan Univ Fac Engn & Architecture Dept Food Engn TR-49250 Mus Turkey;

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收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
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1. Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methods [J] . Majzoobi Mahsa, Aghdam Mohammad Bagher Kamali, Eskandari Mohammad Hadi, Journal of texture studies . 2019,第2期

机译：直面团和冷冻部分烘烤方法生产的共生面包的品质和微生物特性
2. Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methods [J] . Majzoobi Mahsa, Aghdam Mohammad Bagher Kamali, Eskandari Mohammad Hadi, Journal of texture studies . 2019,第2期

机译：直接面团和冷冻配料方法产生的共生面包的质量和微生物特性
3. Gluten-free frozen dough: Influence of freezing on dough Theological properties and bread quality [J] . S. Mezaize, S. Chevallier, A. Le-Bail, Food research international . 2010,第8期

机译：无麸质冷冻面团：冷冻对面团的流变学特性和面包品质的影响
4. Effect of Storage Time on Quality of Frozen French Type Dough and Bread [C] . Maga?a-Barajas E., Ramírez-Wong B., Torres P.I., International congress on engineering and food . 2011

机译：储存时间对冷冻法式面团和面包质量的影响
5. The effects of additives on dough rheological properties of pre-proofed frozen dough and baking quality of bread sticks. [D] . Uriyapongson, Juntanee. 2002

机译：添加剂对预发酵冷冻面团的面团流变性和面包条烘烤质量的影响。
6. Effects of Combined α-Amylase and Endo-Xylanase Treatments on the Properties of Fresh and Frozen Doughs and Final Breads [O] . Hye-Jin Kim, Sang-Ho Yoo 2020

机译：α-淀粉酶和木聚糖内切酶联合处理对新鲜和冷冻面团和最终面包性能的影响
7. Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics [O] . Raíssa Oliveira LUIZ, Fernanda Maria VANIN 2021

机译：直面团X预发酵面团法对复合小麦面包特征的影响

'Symbiotic' or 'synbiotic'? Response to 'Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methods'

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