Art

J-GLOBAL ID：200902011751414602   Reference number：93A0104859

Behavior of Surface Membrane of Yeasted Dough during Expansion in a Cylinder.

シリンダー中で膨張する発酵ドウの表面膜の挙動

Author (4)： HOSOMI K (Kobe Women’s Univ., Kobe) ,  NISHIO K (Kobe Women’s Univ., Kobe) ,  MATSUMOTO H (Kobe Women’s Univ., Kobe) ,  MITA T (Osaka Women’s Univ., Sakai-shi)
Material： 日本食品工業学会誌  (Journal of Japanese Society of Food Science and Technology)
Volume： 39  Issue： 12  Page： 1156-1162  Publication year： Dec. 1992 
JST Material Number： F0895A  ISSN： 0029-0394  CODEN： NSKGAX  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： bread ,...

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JST classification (1)： Flour products  (FJ04030P)

Reference (9)：

• 1) HOSOMI, K., NISHIO, K. and MATSUMOTO, H.: Cereal Chem., 69, 89 (1992).
• 2) MATSUMOTO, H.: The Rheology of yeasted dough and the tension of the gas cell membrane. In fundamentals of dough rheology p.55-92.
• H. FARIDI and J.M. FAUBION eds. Am. Assoc. Cereal Chem. St. Paul MN USA (1986).
• 3) AACC Approved Method of American Association of Cereal Chemists. 8th ed. method 10-10 Approved 1-17-83. The Association St Paul MN USA (1986).
• 4) MATSUMOTO, H. and HLYNKA: Cereal Chem. 36, 513 (1959).

Terms in the title (5)： シリンダー ,  膨張 ,  発酵 ,  ドウ ,  挙動