Art
J-GLOBAL ID：200902183774941087   Reference number：00A0927744

Relationship Between Loaf Volume and Gas Retention of Dough During Fermentation.

パン体積と生地発酵中のガス保持力の関係
Author (2)：
COLLADO M

About COLLADO M

(Univ. Burgos, Burgos, ESP)

About Univ. Burgos, Burgos, ESP

, 
DE LEYN I

About DE LEYN I

(Hogeschool Gent, Gent, BEL)

About Hogeschool Gent, Gent, BEL


Material：
Cereal Foods World

About Cereal Foods World


Volume： 45  Issue： 5  Page： 214-218  Publication year： May. 2000 
JST Material Number： C0315C  ISSN： 0146-6283  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
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*wheat flour

About wheat flour

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Milling 
(FJ04020E)

About Milling

Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
パン体積

About パン体積

, 
生地

About 生地

, 
発酵

About 発酵

, 
保持力

About 保持力


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