パンの釀焙に關する研究 : (第1報)Doughの醗酵試驗について

概要

論文の詳細を見る
(1) Mescylinder method was adopted for dough-fermentation test.(2) Comparing the measured values by the mescylinder method with those of modified Bailey Jonson method, both are same in the rate of gas production ((dv)/(dtt)) but some deviation is found in the total volume of gas produced (v), so far as we experimented.(3) In spite of some deviation in individual measured values, the mescylinder method is useful to bakers because of its comparative simplicity and accuracy.
社団法人日本生物工学会の論文
1949-05-15