The ferment rheology properties of frozen dough was detected using rheofermentometer F3, the results showed that H’m-the maximum height of gas release curve, Hm-the maximum height of dough development curve and gas retention rate of d

In this thesis, we found the best extracted conditions of Artemis sphaerocephala Krasch Gum (ASK gum) which was extracted from Artemis sphaerocephala Krasch seeds and studied the ASK gum effected the frozen dough on ferment rheology, dynamic rheology and texture of bread made from frozen dough.

Study on fermentation properties of lactic acid bacteria isolated from traditional fermented meat products;

Fermentation properties of 4 strains of Lactobacillus casei isolated from traditionally home-made koumiss in inner mongolian of China;

Study on taming of Lactobacillus and fermentation characteristics of Codonopsis lanceolata fermented beverage;

Study on processing technology of Chinese chestnut wine and its fermentation characteristics;

Important fermentation characteristics of lactic acid bacteria in fermented meat production;

The fermentation characteristic of six instant activated dry yeasts:Mali dry yeast,Meishan yeast king,Meishan dry yeast,Yan brand dry yeast,Danbaoli dry yeast and Yanshan instant activated dry yeast were studied in the experiment.