摘要 : The study for the first time demonstrates that flour lipids at their natural levels do not affect dough rheology as measured by bubble inflation, thus indicating the presence of liquid lamellae as an independent secondary gas cell... 展开
作者 | Sroan B. S. MacRitchie F. |
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作者单位 | |
期刊名称 | 《Journal of Cereal Science》 |
总页数 | 6 |
语种/中图分类号 | 英语 / S5 |
关键词 | BREAD DOUGH FLOUR LOAF VOL. MYRISTIC ACID BREAD BREADMAKING DOUGH FATTY ACIDS FLOURS CEREAL LINOLEIC ACID PALMITIC ACID RHEOLOGICAL PROPERTIES |
馆藏号 | N2008EPST0012366 |