Microstructure and viscoelasticity of mixed flour dough with tartary buckwheat and wheat;

Study on the electric resistance changes during dough fermentation for Chinese steamed bread;

The Effect of Sheeting on Dough Lateral - axial Stress Characteristics;

Study on effect of Vc on wheat dough properties;

The objectives of this study were to establish a suitable protocol for determining Tg values of wheat dough with differential scanning calorimeter (DSC), and to investigate the impacts of water content and food additives on the glass transition temperature of the wheat dough.

The effects of soy protein as a nutritional additive used in wheat dough on physical properties of wheat dough and baking properties of bread were explored.

At first,we foster different bread doug h in nurture box for one hour,one and half an hour and two hours at 0.

The effects of binder and damp mill on green balls,the process for preheated pellets with high strength and easy reduction,and coal-based direct reduction iron(DRI) were studied.

1% being achieved, the compressive strength reached 1?083 N per preheated pellets containing 0.

This part of heat can also cause thermal reunite.