標(biāo)題: Titlebook: Handbook of Breadmaking Technology; Charles A. Stear Book 1990 Elsevier Science Publishers Ltd 1990 biotechnology.enzymes.food.nutrition.p [打印本頁] 作者: 初生 時(shí)間: 2025-3-21 20:06
書目名稱Handbook of Breadmaking Technology影響因子(影響力)
書目名稱Handbook of Breadmaking Technology影響因子(影響力)學(xué)科排名
書目名稱Handbook of Breadmaking Technology網(wǎng)絡(luò)公開度
書目名稱Handbook of Breadmaking Technology網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Handbook of Breadmaking Technology被引頻次
書目名稱Handbook of Breadmaking Technology被引頻次學(xué)科排名
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書目名稱Handbook of Breadmaking Technology年度引用學(xué)科排名
書目名稱Handbook of Breadmaking Technology讀者反饋
書目名稱Handbook of Breadmaking Technology讀者反饋學(xué)科排名
作者: 消極詞匯 時(shí)間: 2025-3-21 23:00
Fundamental Considerations Concerning Dough Rheological Elements and Dynamic Mixing Parametersof the number of revolutions, shear gradient and mass of dough, the mixing intensity changes considerably with changes in the revolutions of the mixing-head and shear gradient, with a constant dough mass. Mixers of different geometrical construction as regards mixing-elements and mixer bowl design w作者: 男生如果明白 時(shí)間: 2025-3-22 02:40 作者: 表皮 時(shí)間: 2025-3-22 05:42
Formulation and Processing Techniques for Specialty-Breadsimprovement in living standards. Demands for freshly baked small fermented products, e.g. rolls, baguettes, kipfel and croissants, and confectionery products are also rising. Similar trends have taken place in Hungary, where the consumption of fibre-rich breads and rolls have increased from 1980 to 作者: Hangar 時(shí)間: 2025-3-22 11:12 作者: 聯(lián)邦 時(shí)間: 2025-3-22 13:56
Book 1990n Europe. The application of these key technologies with biotechnology, as yet only applied to a limited degree in food manufacture, coupled with advances in biochemical and rheological understanding of dough as a biomass for breadmaking, should provide us with more expertise and ability to control 作者: 配偶 時(shí)間: 2025-3-22 18:10
of Eastern Europe. The application of these key technologies with biotechnology, as yet only applied to a limited degree in food manufacture, coupled with advances in biochemical and rheological understanding of dough as a biomass for breadmaking, should provide us with more expertise and ability to control 978-1-4615-2375-8作者: accomplishment 時(shí)間: 2025-3-22 22:45
https://doi.org/10.1007/978-3-322-89471-7enient rate of shear for dough-effective viscosity measurements is 0.167 s., at any chosen mixer-rpm. The most suitable type of viscometer for doughs is the rotation viscometer design, available from Brookfield (USA) and Haake (West Berlin), and the Rheotest 2, manufactured in the GDR by VEB Prüfger作者: languid 時(shí)間: 2025-3-23 02:26 作者: 亂砍 時(shí)間: 2025-3-23 08:18
Yu. Kargin,O. Manou?ek,P. Zuman by the process of aeration, both in the external silos, during transport of the flour from external silos to the daily-silos within the bakery, and by passage through mixing-worms and sieve machines (Figs 37 and 38). Another important function of the external silos is the maintenance or adjustment 作者: 吃掉 時(shí)間: 2025-3-23 12:26 作者: liaison 時(shí)間: 2025-3-23 17:17
https://doi.org/10.1007/978-3-7091-4188-5ysical, chemical and biochemical in nature. However, they must be carefully controlled by the rate of heat-transfer, amount of heat input, humidity level and time of exposure within the chamber. Assuming all previous dough preparation and processing procedures have been optimized (upstream), the che作者: gentle 時(shí)間: 2025-3-23 20:41
http://image.papertrans.cn/h/image/420924.jpg作者: aplomb 時(shí)間: 2025-3-23 22:55
https://doi.org/10.1007/978-1-4615-2375-8biotechnology; enzymes; food; nutrition; processing作者: 縮影 時(shí)間: 2025-3-24 05:10 作者: Tractable 時(shí)間: 2025-3-24 10:28
Regulation and Function of 5′-Nucleotidasesith the industrialization of breadmaking, specific microbiological cultures have been selected and maintained systematically for the manufacture of wheat- and rye-flour bread. Their selection and application in mixed or single culture (yeast for wheat-flour bread) is based on the activity of their enzyme-systems.作者: Nonconformist 時(shí)間: 2025-3-24 13:16 作者: muster 時(shí)間: 2025-3-24 15:12
Theoretical Model to Explain the Doughmaking Processideas are conceived, which attempt to separate the various phases, although it is accepted that in practice any differentiation in terms of time is impossible. Under production conditions, these phases overlap, irrespective of whether the process is discontinuous or continuous in execution.作者: 古文字學(xué) 時(shí)間: 2025-3-24 22:14
Introductionith the industrialization of breadmaking, specific microbiological cultures have been selected and maintained systematically for the manufacture of wheat- and rye-flour bread. Their selection and application in mixed or single culture (yeast for wheat-flour bread) is based on the activity of their enzyme-systems.作者: COLIC 時(shí)間: 2025-3-24 23:20 作者: 注入 時(shí)間: 2025-3-25 05:50
Elsevier Science Publishers Ltd 1990作者: novelty 時(shí)間: 2025-3-25 08:20 作者: 類型 時(shí)間: 2025-3-25 12:22
https://doi.org/10.1007/978-3-322-89471-7dough development. Optimal dough development will result in the best possible dough viscosity, as a direct consequence of the attainment of the best compromise between the various processes of molecular build-up and breakdown which proceed simultaneously within the dough. The simplest method of achi作者: Adulterate 時(shí)間: 2025-3-25 17:10 作者: CRASS 時(shí)間: 2025-3-25 23:29 作者: RADE 時(shí)間: 2025-3-26 01:26
Eric W. Smith,Eric Meyer,John M. Haighdevelopment systems. Its reducing action accelerates the disaggregation by scission of disulphide bonds located between protein aggregates, therefore alleviating the mechanical mixing requirement for optimal dough development, and simultaneously saving energy. The reducing action starts as soon as i作者: 分開 時(shí)間: 2025-3-26 07:46
Eui Chang Jung MD, PhD,Howard I. Maibach MDin motion. These processes proceed alongside one another, and in some cases cut across and compete, constituting an exceptionally complex system which cannot be considered as being completely understood. In addition, additives and shortenings are involved in the dynamics of the system, the changes b作者: 歡樂中國 時(shí)間: 2025-3-26 12:19 作者: 刺耳 時(shí)間: 2025-3-26 15:51
Topical Themes in Energy and Resources ‘grist’, and upgrading it by careful selection and control techniques during the milling process. The process of wheat-breeding takes about 10 years from initial crossing of cultivars to commercial production of a new variety. This work involves close collaboration of the expertise of the plant-phy作者: 全面 時(shí)間: 2025-3-26 19:49
Yu. Kargin,O. Manou?ek,P. Zumandeterioration with time. This can be due to microorganisms, as a result of water content/water-activity or chemical oxidation resulting in rancidity. However, in the case of the most important raw material, flour, a definite storage-period is essential for the biochemical ripening-process to take pl作者: Acupressure 時(shí)間: 2025-3-26 23:10
Regulation and Function of 5′-Nucleotidasesith the industrialization of breadmaking, specific microbiological cultures have been selected and maintained systematically for the manufacture of wheat- and rye-flour bread. Their selection and application in mixed or single culture (yeast for wheat-flour bread) is based on the activity of their e作者: stratum-corneum 時(shí)間: 2025-3-27 02:19 作者: foreign 時(shí)間: 2025-3-27 06:47 作者: 爭論 時(shí)間: 2025-3-27 13:23
https://doi.org/10.1007/978-1-4612-4548-3 remain popular in many countries, e.g. Spain, USA (San Francisco), Central and Eastern European countries, and Scotland. In fact, the oldest method of making fermented bread was to use wheat and rye sour-dough. Sour-doughs were utilized to produce acetic acid, which created the optimal conditions f作者: EWER 時(shí)間: 2025-3-27 14:32
https://doi.org/10.1007/978-3-319-11946-5nd meal/grit-containing bread varieties. Even in the FRG, which has always been a classical ‘black-bread’ country, 20% of total bread consumption being of that type of product, demand has risen by about 15% over the past 5 years. In the UK, traditionally a white-bread country, the wholemeal percenta作者: myriad 時(shí)間: 2025-3-27 18:27
https://doi.org/10.1007/978-3-7091-4188-5fermentation and dough leavening have been discussed. In paragraph 1.1.3 certain aspects and features of some baking-ovens utilized in craft and industrial bakeries have been touched upon as part of the total breadmaking operation/This paragraph deals with the objectives of the process generally, be作者: Ordnance 時(shí)間: 2025-3-28 00:28
https://doi.org/10.1007/978-1-349-86197-2uring baking, the optimization of the controllable variables merits some consideration. The central object for such considerations is the shaped and proofed dough-piece, and in order to understand what changes the dough-piece undergoes, and how they can be influenced by the baker, the baking process作者: Detoxification 時(shí)間: 2025-3-28 04:09 作者: aesthetician 時(shí)間: 2025-3-28 06:35 作者: 沙草紙 時(shí)間: 2025-3-28 12:07
Fundamental Considerations Concerning Dough Rheological Elements and Dynamic Mixing Parametersese agglomerates become distributed at a speed dependent on the shear gradient of the mixer. The timing of these processes within the dough mass proceed more evenly, and parallel to one another, when the components become mixed with each other to form the thinnest possible layers as rapidly as possi作者: GUILE 時(shí)間: 2025-3-28 17:21
Water-Binding Capacity of Dough Components and Dough Consistency Controlough which increases in its viscosity to a maximum and then begins to fall off. At high mixing intensity, this maximum is reached within a shorter time than in the case of a lower mixing intensity, and the maximum value is correspondingly higher at higher mixing intensities than is the case at lower作者: 愛得痛了 時(shí)間: 2025-3-28 20:30
Effects of Dough Additivesdevelopment systems. Its reducing action accelerates the disaggregation by scission of disulphide bonds located between protein aggregates, therefore alleviating the mechanical mixing requirement for optimal dough development, and simultaneously saving energy. The reducing action starts as soon as i作者: Anticlimax 時(shí)間: 2025-3-29 02:46 作者: 內(nèi)部 時(shí)間: 2025-3-29 03:49
Typical Formulation and Process Schedules (Including Case Studies) for Wheat and Rye Breads Employederse range of mixing techniques and fermentation procedures is in use throughout Europe and the North American continent. Fermentation or floor-times have been progressively reduced by the application of technology and mechanization, but the quality of the end-product as an eating experience has not作者: Aphorism 時(shí)間: 2025-3-29 09:30
Measurement and Control Techniques for Raw Materials and Process Variables ‘grist’, and upgrading it by careful selection and control techniques during the milling process. The process of wheat-breeding takes about 10 years from initial crossing of cultivars to commercial production of a new variety. This work involves close collaboration of the expertise of the plant-phy作者: IVORY 時(shí)間: 2025-3-29 12:07
Weigher-Mixer Functions and Diverse Types of Mixers and Mixing-Regimesdeterioration with time. This can be due to microorganisms, as a result of water content/water-activity or chemical oxidation resulting in rancidity. However, in the case of the most important raw material, flour, a definite storage-period is essential for the biochemical ripening-process to take pl作者: Memorial 時(shí)間: 2025-3-29 19:18 作者: Canvas 時(shí)間: 2025-3-29 23:27 作者: 思想靈活 時(shí)間: 2025-3-30 02:16 作者: 主講人 時(shí)間: 2025-3-30 06:54
Wheat- and Rye-Sours and Sour-Dough Processing remain popular in many countries, e.g. Spain, USA (San Francisco), Central and Eastern European countries, and Scotland. In fact, the oldest method of making fermented bread was to use wheat and rye sour-dough. Sour-doughs were utilized to produce acetic acid, which created the optimal conditions f作者: 殺人 時(shí)間: 2025-3-30 08:42 作者: 草本植物 時(shí)間: 2025-3-30 13:10
Aims and Requirements of the Baking Processfermentation and dough leavening have been discussed. In paragraph 1.1.3 certain aspects and features of some baking-ovens utilized in craft and industrial bakeries have been touched upon as part of the total breadmaking operation/This paragraph deals with the objectives of the process generally, be作者: 陳腐的人 時(shí)間: 2025-3-30 17:02
Elements of the Baking Process and Their Controluring baking, the optimization of the controllable variables merits some consideration. The central object for such considerations is the shaped and proofed dough-piece, and in order to understand what changes the dough-piece undergoes, and how they can be influenced by the baker, the baking process作者: 賞心悅目 時(shí)間: 2025-3-30 20:58 作者: dapper 時(shí)間: 2025-3-31 02:06 作者: 步兵 時(shí)間: 2025-3-31 07:28 作者: 征服 時(shí)間: 2025-3-31 12:08
