Effect of Baking Powder in Wheat Flour Dough on Its Thermal Conduction during Heating-Reference-Cited by-同舟云学术

Effect of Baking Powder in Wheat Flour Dough on Its Thermal Conduction during Heating

Published:2009 Issue:3 Volume:15 Page:217-224
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

MIZU Tamako,NAGAO Keiko

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference23 articles.

1. Daniels, F., Mathews, H., and Williams, J. W., (1941) Experimental Physical Chemistry, 3 rd Edition, McGraw-Hill, New York, pp.321-325.

2. Fujii, S. and Nagao, K. (2004), Heat Transfer Characteristics of Food Models Prepared from Wheat Starch, J. Cookery Sci. Jpn., 37,283-291 (in Japanese).

3. Kita, N. and Nagao, K. (2005), Role of Pure Cocoa as a Food Model for Heating-Thermal Properties and Amphiphilic Capacity-, J. Home Econ. Jpn., 56, 597-605 (in Japanese).

4. Matsumoto, S. (1975), Subject in Quality Control of Food as the Polyphase Systems in ‘Food Physics: Vol.1’, Ed. by Matsumoto, S. and Yamano, M., Shokuhin Shizai Kenkyukai, Tokyo, pp1-16 (in Japanese).

5. Mizu, T. and Nagao, K. (2007), Measurement of Thermal Conduction in a Series of Oil-in-Water Emulsions Prepared with Egg Yolk during Heating in a Metal Vessel, J. Home Econ. Jpn., 58, 187-195 (in Japanese).

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