Effects of Aging New Crop Wheat and Flour on Breadmaking Quality and Lipid Composition

Mense A. L.; Faubion J. M.

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Effects of Aging New Crop Wheat and Flour on Breadmaking Quality and Lipid Composition

机译：老化新作物小麦和面粉对面包素质和脂质组合物的影响

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来源
《Cereal Foods World》 |2017年第1期|共7页
作者
Mense A. L.; Faubion J. M.;
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作者单位

Kansas State Univ Dept Grain Sci &

Ind Manhattan KS 66506 USA;

Kansas State Univ Dept Grain Sci &

Ind Manhattan KS 66506 USA;

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原文格式 PDF
正文语种 eng
中图分类农作物;营养卫生、食品卫生;粮食加工工业;
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1. Effects of Aging New Crop Wheat and Flour on Breadmaking Quality and Lipid Composition [J] . Mense A. L., Faubion J. M. Cereal Foods World . 2017,第1期

机译：老化新作物小麦和面粉对面包素质和脂质组合物的影响
2. Effects of water deficit on breadmaking quality and storage protein compositions in bread wheat ( fi xmlns="http://www.wiley.com/namespaces/wiley">Triticum aestivum/fi>Triticum aestivum L.) [J] . Zhou Jiaxing, Liu Dongmiao, Deng Xiong, Journal of the Science of Food and Agriculture . 2018,第11期

机译：水赤字对面包小麦面包制造质量和储存蛋白组合物的影响（＆ fi xmlns =“http://www.wiley.com/namespaces/wiley”> triticum aestivum＆ / fi> triticum aestivum l.）
3. Distribution of protein composition in bread wheat flour mill streams and relationship to breadmaking quality. [J] . Wang Y. G., Khan K., Hareland G., Cereal Chemistry . 2007,第3期

机译：面包面粉厂流中蛋白质组成的分布及其与面包品质的关系。
4. Protein composition and starch effects of wheat flour and its relationship with breadmaking quality of wheat [C] . Patricia Rayas-Duarte, Zorba J. Hernandez-Estrada North American Thermal Analysis Society conference . 2019

机译：小麦粉的蛋白质组成和淀粉效应及其与面包品质的关系
5. Effects of wheat millstream refinement on flour colour, dough rheology, and protein composition. [D] . Machet, Anne-Sophie. 2005

机译：小麦细流精制对面粉颜色，面团流变学和蛋白质组成的影响。
6. Effects of pretreatments of banana (Musa AAAOmini) on the composition rheological properties and baking quality of its flour and composite blends with wheat flour [O] . Adegoke H. Bakare, Olukemi D. Ogunbowale, Mojisola O. Adegunwa, 2017

机译：香蕉（Musa AAAOmini）的预处理对其面粉及其与小麦粉的复合混合物的组成流变性能和烘烤质量的影响
7. Effects of aging new crop wheat and whole wheat flour on breadmaking quality and glycolipid composition [O] . Mense Andrew Lawrence 100

机译：新作小麦和全麦面粉老化对面包品质和糖脂成分的影响

Effects of Aging New Crop Wheat and Flour on Breadmaking Quality and Lipid Composition

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