冷冻面团技术的应用和发展

万方数据

万方数据

万方数据

万方数据

冷冻面团技术的应用和发展

作者：刘亚楠， 王晓曦， 董秋晨， 冯攀屹， LIU Ya-nan， WANG Xiao-xi， DONG Qiu-chen，FENG Pan-yi

作者单位：河南工业大学粮油食品学院,郑州,450052

刊名：

粮食加工

英文刊名：GRAIN PROCESSING

年，卷(期)：2010,35(4)

1.黄敏胜影响冷冻面团质量的因素[期刊论文]-食品工业科技 2006(04)

2.Gèlinas P;Deaudelin I;Grenier M Frozen dough:effects of dough shape,water content,and sheeting-molding conditions 1995

3.俞学峰;杨子忠冷冻面团加工技术与中国传统食品现代化 2007(03)

4.奥勒耳·西沃拜努;孙时中食品工业制冷技术 1986

5.张守文面包科学与加工工艺 1996

6.陈其潮烘焙加工出新招 1995(03)

7.周才荛冷冻面团再造成副业的第二春 1995(03)

8.Ribotta Pablo D;Anon Effects of yeast freezing in frozen dough 1987

9.Gglinas P;Sovure L Baker's yeast mitochondria,gassing power and feeze-thaw tolerance in dough 1996

10.V Giannou;V Kessoglou Tzial Trends in Food Science Technology 2003

11.金茂国面包加工工艺 2004

12.Fukunaga;Chifumi;Shima;Jun The function of trehalos addition on fermentation properties and freeze tolerance in dough 2003

13.Holmes J T;Hoseney R C Frozen doughs:freezing and thawing rates and the potential of using a combination of yeast and chemical leavening 1987

14.陆婕;梁运样;管筱武冷冻面团冷冻贮存和解冻的工艺 2000(05)

15.孙伟;金茂国;许素琴解冻温度和冷冻解冻周期对冷冻面团焙烤特性的影响 1996(02)

16.陆婕;梁运样;管筱武冷冻面团面包工艺的研究进展[期刊论文]-粮食与饲料工业 2000(03)

17.J Rasanen;H Harkonen;K Autio Freeze-Thaw Stability of Flour Quality and Fermentation Time 1995

18.K H Hsu;R C Hoseney;P A Seib Frozen Dough:Effects of Freezing and storing conditions on the stability of yeasted doughs 1979

19.Neyrenenf;Vander Plaat Preparation of frozen French bread dough with improved stability 1991

20.Marston P E Frozen dough for broad making 1978

21.吕莹果;陈能飞;李军鹏酵母和加工条件对冷冻面团生产的影响 2007(05)

22.陈正宏;顾军冷冻技术在面包工业中的应用 1993(05)

23.陈明燎冷冻面团技术 1998(03)

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