Steamed bread. I. Chinese steamed bread formulation and interactions

Steamed bread. I. Chinese steamed bread formulation and interactions

Se estudiaron las caracters̕ticas del tradicional y suave pan al vapor chino con varias combinaciones de los ingredientes de la fr̤mula y procedimientos de prueba de fermentacin̤. Las propiedades buscadas y que se les haca̕ seguimiento eran un gran volumen con migas suaves, hm͠edas y de textura fina...

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Detaylı Bibliyografya
Diğer Yazarlar: Rubenthaler G.L, Wang M.L, Pomeranz Y., American Association of Cereal Chemists (AACC)
Materyal Türü: Kitap
Dil:İngilizce
Konular:
Industria de equipos y accesorios para panadera̕
Hornera̕
Pan
Pan - Calidad
Ingeniera̕ de la produccin̤
Tčnicas de produccin̤
Bakery equipment and supplies industry
Baking
Bread
Bread - Quality
Production engineering
Techniques of production
Pan al vapor chino
Fermentacin̤
Volumen con migas suaves
Chinese steamed bread
Fermentation
Volume with soft crumbs
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Steamed bread. I. Chinese steamed bread formulation and interactions

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