DEVICE FOR DOUGH FROM A JOB PRODUCING A NUMBER OF PIECES trapezoidal DOUGH WITH SAME FOCUS.

• 1. 用于从一个或多个面团幅面中产生面团块切割物的方法及设备 [P] . 中国专利： CN106255415B . 2019.11.15
• 2. 用于从一个或多个面团幅面中产生面团块切割物的方法及设备 [P] . 中国专利： CN106255415A . 2016-12-21
• 3. APPARATUS FOR PRODUCING A PLURALITY OF TRAPEZOIDAL DOUGH PIECES OF THE SAME ORIENTATION FROM A WEB OF DOUGH SHEET [P] . CA1123271A . 1982-05-11

  机译： 用于从一道道片材生产多个相同方向的梯形道片的装置

• 4. Apparatus for producing a plurality of trapezoidal dough pieces of the same orientation from a web of dough sheet [P] . 美国专利： US4318678A . 1982-03-09

  机译： 用于从生面片的网生产多个相同方向的梯形生面的设备

• 5. DOUGH PIECE EXTENDING METHOD, DOUGH PIECE EXTENDING DEVICE, AND DOUGH FORMING DEVICE FOR FINISH ROLLING PROVIDED WITH DOUGH PIECE EXTENDING DEVICE [P] . 世界知识产权组织专利： WO2015190268A1 . 2015-12-17

  机译： 延展片延展方法，延展片延展装置及延展成形装置，其用于延展延展片延展装置

• 1. ICH Industry of Dough Modeling Helps Create Jobs, Reduces Poverty in Lanxian County, Shanxi Province [J] . Bian Jiang 中外文化交流：英文版 . 2020,第009期
• 2. Use of two-stage dough mixing process in improving water distribution of dough and qualities of bread made from wheat–potato flour [J] . YIN Jian, CHENG Li, HONG Yan, 农业科学学报（英文版） . 2021,第001期
• 3. Use of two-stage dough mixing process in improving water distribution of dough and qualities of bread made from wheat–potato flour [J] . YIN Jian, CHENG Li, HONG Yan, 农业科学学报：英文版 . 2021,第001期
• 4. THE EFFECTS OF DOUGH MIXING ON GMP RE-AGGREGATION AND DOUGH ELASTICITY DURING DOUGH REST [C] . C. Don, W. J. Lichtendonk, J. J. Plijlev, International Workshop on Gluten Proteins . 2004
• 5. Effect of Wheat Bran on Gluten Network Formation as Studied through Dough Development, Dough Rheology and Bread Microstructure [D] . Gajula, Hyma. 2017
• 6. Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose [O] . Alida Musatti, Carola Cappa, Chiara Mapelli, 2020
• 7. Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics [O] . Raíssa Oliveira LUIZ, Fernanda Maria VANIN 2021

• 1. Effects of Using Different Percentages of Fenugreek Flour to Improve the Sensory, Rheological Properties and Keeping Quality in Maize Dough to Produces Gluten-free Breads [J] . Abdulsalam Abdulrahman Rasool ,Dana Azad Abdulkhaleq ,Dlir Amin Sabir . 农业科学与技术：A . 2013,第005期
• 2. Effects of Using Different Percentages of Fenugreek Flour to Improve the Sensory, Rheological Properties and Keeping Quality in Maize Dough to Produces Gluten-free Breads [J] . Abdulsalam Abdulrahman Rasool ,Dana Azad Abdulkhaleq ,Dlir Amin Sabir . 农业科学与技术：A . 2013,第003期
• 3. 环氧树脂面团在古陶瓷修复中的应用——兼论填料用量对于环氧面团强度的影响 [C] . 杨植震 ,俞蕙 ,余英峰 . ’12古陶瓷科学技术国际讨论会 . 2012
• 4. 马铃薯面包冷冻面团关键生产技术研究 [A] . 陈代园 . 2013