Recent Advances in the Studies of Bread Baking Process and Their Impacts on the Bread Baking Technology-Reference-Cited by-同舟云学术

Recent Advances in the Studies of Bread Baking Process and Their Impacts on the Bread Baking Technology

Published:2003 Issue:3 Volume:9 Page:219-226
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

THERDTHAI Nantawan,ZHOU Weibiao

Publisher

Japanese Society for Food Science and Technology

Subject

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

Reference64 articles.

1. Anonymous. (1995). Controlling your proof time. BRI Bakers’ Technical Bulletin, No. 95/01.

2. Anonymous. (1998). The breadmaking process: the important of moulding. BRI Bakers’ Technical Bulletin, No. 98/01.

3. Anonymous (2002). Heat flow. BRI Technical Bulletin. March 2002.

4. Bloksma, A.H.. (1986). Rheological aspects of structural changes during baking. In “Chemistry and Physics of Baking,” ed. by J.M. Blanshard, P.J.Frazier, and T. Galliard. The Royal Society of Chemistry, Great Britain, pp. 170–178.

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