Studies on the Utilization of Shortening (Report 3):Role in the Biscuit Dough
スポンサーリンク
概要
- 論文の詳細を見る
Qily surface phenomena of biscuit dough and baked product were examined. Thesephenomena had some influences on the machinability for dough and on the rancidity for baked goods. The relations between these phenomena and the qualities of shorteningsused were studied through the microscopic observation and the rheological measurementsfor biscuit dough. It was found that the oily surface phenomenon of dough and bakedproduct was effected by the rheological property of the used shortening.
- 公益社団法人 日本栄養・食糧学会の論文
公益社団法人 日本栄養・食糧学会 | 論文
- 細胞内タンパク質のリサイクルとその生理的意義
- 栄養状態によるアルブミン合成の調節機構に関する研究 : (平成22年度日本栄養・食糧学会奨励賞受賞)
- 卵白食,卵白酵素分解物または遊離アミノ酸混合食を投与した幼若ラットの成長の比較
- 非熱凝固性卵白液の経腸栄養剤としての利用
- ラットの消化吸収機能に及ぼす難消化性多糖類の影響