Method of determination of the percentage of gluten contained in the breadmaking, flours and similar materials, as well as its quality.

• 1. 一种无面筋米面包的制备方法及其使用的无面筋米面包预拌粉 [P] . 中国专利： CN111742955A . 2020-10-09
• 2. 基于介电法的面粉或类似物质含水量测定仪及测定方法 [P] . 中国专利： CN109187669A . 2019-01-11
• 3. apparatus for the determination of the percentage of moisture contained in a semiconductor material and the control of a machine in which the material is treated [P] . 瑞士专利： CH338170A . 1959-05-15

  机译： 用于确定半导体材料中所含水分百分比和控制处理该材料的机器的设备

• 4. Apparatus for the determination of the percentage of the moisture contained in the textile materials or other and the control or automatic control of certain machines [P] . 法国专利： FR949654A . 1949-09-06

  机译： 用于确定纺织材料或其他材料中所含水分百分比以及某些机器的控制或自动控制的设备

• 5. apparatus for the determination of the percentage of moisture contained in a material and the control of a machine in which the substance is intended to be delivered to a given moisture contentboss [P] . 瑞士专利： CH359910A . 1962-01-31

  机译： 确定材料中所含水分百分比的设备，以及用于控制将物质输送至给定水分含量的机器的控制装置

• 1. Experimental methods for determination of mechanical behaviors of materials at high temperatures via the split Hopkinson bars [J] . Q. B. Dou, K. R. Wu, T. Suo, 力学学报：英文版 . 2020,第006期
• 2. DETERMINATION OF BREADMAKING QUALITY OF WHEAT FLOUR DOUGH WITH DIFFERENT MACRO AND MICRO MIXERS [C] . S. Tomoskozi, A. Kindler, J. Varga, International Workshop on Gluten Proteins . 2004
• 3. Application of response surface methodology in the development of gluten-free bread with yellow pea flour addition. [D] . Jeradechachai, Thunyaporn. 2012
• 4. A curated gluten protein sequence database to support development of proteomics methods for determination of gluten in gluten-free foods [O] . Sophie Bromilow, Lee A. Gethings, Mike Buckley, -1
• 5. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

• 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. Hard Winter Wheat and Flour Properties in Relation to Breadmaking Quality of Straight-dough Bread: Flour Particle Size and Bread Crumb Grain [J] . S H Park ,O K Chung ,P A Seib . 食品科学 . 2006,第011期
• 4. Determination of Bonding Failures in Transparent Materials with Non-Destructive Methods—Evaluation of Climatically Stressed Glued and Laminated Glass Compounds [J] . Christin Sirtl ,Christin Sirtl ,Matthias Kraus . 世界工程和技术（英文） . 2018,第2期
• 5. 高效液相色谱法测定面粉中过氧化苯甲酰的方法研究 [C] . 郭小莉 . 营养强化剂和功能性食品配料国际研讨会暨中国食品添加剂生产应用工业协会营养强化剂及特种营养食品专业委员会2006年年会 . 2006
• 6. 面粉中破损淀粉对面包中丙烯酰胺生成及淀粉消化性影响的研究 [A] . 辛全伟 . 2016