搜索结果: 76-76 共查到“知识库 食品焙烤加工技术”相关记录76条 . 查询时间(7.055 秒)
Relationship between Baking Quality and Proportion of SDS-Insoluble Gluten in Wheat Flour
N-ethylmaleimide baking quality yeast food (ingredient)
2010/11/22
The relationship between loaf volume and the proportion of SDS-insoluble gluten in wheat flour was studied using N-ethylmaleimide (NEMI) as a modifying reagent of gluten. The loaf volume responded to ...