搜索结果: 1-3 共查到“食品焙烤加工技术 changes”相关记录3条 . 查询时间(0.21 秒)
Changes in Oxidative Stability of Selected Bakery Products during Shelf Life
bakery foods oxidatif stability shelf life fatty acids
2009/6/18
In this research, selected bakery products that contain high amount of fat (>10%) were stored under ambient conditions until the end of shelf life. Changes in oxidative stability and fatty acid compos...
Effect of Flour Changes Due to Storage on Kasutera Cake Volume
stored wheat flour Kasutera cake volume flour changes
2009/5/20
Four kinds of soft wheat flours, Takaragasa gold, Furian, Tokutakaragasa and Aokoma (protein 9.06, 9.30, 9.69 and 10.17%, respectively), which were commercially used for sugar- and protein-rich Kasute...
Oxidation Changes of Vegetable Oils during Microwave Heating
microwave heating peroxide value conjugated dienes and trienes vegetable oils
2014/3/10
Oxidation changes of different types of vegetable oils were studied during microwave heating. Samples of vegetable oils (rapeseed, sunflower, soybean and corn oil), commercially available at the marke...