Quantitative changes in various sugar concentrations during fermentation of doughs, sponges and brews

Quantitative changes in various sugar concentrations during fermentation of doughs, sponges and brews

Call number: LD2668 .T4 1968 T32 === Master of Science

Bibliographic Details
Main Author:	Tang, Ting Jui.
Published:	2015
Subjects:	Masters theses
Online Access:	http://hdl.handle.net/2097/26517

Similar Items

Studies of dough during fermentation and overmixing
by: Kivett, Christine L.
Published: (2015)

Comparison of residual sugar and firming characteristics of white pan bread made by sponge dough and short-time dough processes
by: Kai, Tatsuo.
Published: (2015)

Comparision of white and whole wheat flour brews in the liquid ferment process of breadmaking
by: Stuteville, Brian.
Published: (2015)

Some effects of soy-protein concentrate on dough and bread characteristics
by: Kirleis, Allen Wayne.
Published: (2015)

Rheological changes in cracker sponges during fermentation and a cracker test baking procedure
by: Pizzinatto, Antenor.
Published: (2015)

The determination of the organic acids in fermenting dough, oven vapors and bread
by: Barrett, Fred Funston.
Published: (2015)

Effect of neutral salts on dough and bread
by: Roach, Richard R.
Published: (2015)

A study of wheat flour dough stickiness
by: Chen, Weizhi.
Published: (2015)

Effect of enzymes on the physical properties of dough
by: De Soto, Francisco Antonio Sierra.
Published: (2015)

A study of the feasibility of producing sweet doughs by the continuous doughmaking process
by: Hayes, Edward R.
Published: (2015)

Correlation of baking results with some physical properties of doughs
by: Johnson, John Alexander.
Published: (2015)

The effects of flour starch damage on physical dough properties of continuous mix bread
by: Lorenz, Klaus.
Published: (2015)

The relationship of dough characteristics at conventional and elevated temperatures to the quality of bread made by conventional and continuous processes
by: Wang, Martha Mei-Chu Yn.
Published: (2015)

Some chemical and flavor changes of sterile concentrated milk during storage
by: Loney, Bythel Edgar,1938-
Published: (2015)

Determination of erythroascorbic acid in baker's yeast and the effect of D-erythroascorbic acid on flow-properties of wheat flour dough
by: Kim, Hee Sun.
Published: (2015)

The effect of various dietary zinc concentrations on the biological interactions of zinc-copper-iron in rats
by: Abdel-Mageed, Asim Burhan.
Published: (2015)

Studies on the production of U.S. white pan bread using mechanical dough development
by: Oh, Nam Hwan.
Published: (2015)

Microwave baking of yeast raised doughs
by: Willyard, Marvin R.
Published: (2015)

The survival of Staphylococcus aureus on military sock fabric laundered at various water temperatures and detergent concentrations
by: Schimpf, Cheryl Ann.
Published: (2015)

The relationship of flour protein concentration and various starches to the physical and chemical properties of angel food cakes
by: Aira, Luis Adrian.
Published: (2015)

Effect of ingredients on the quality of frozen dough
by: Hung, May Mei-Jiun.
Published: (2015)

The relationship of flour protein concentration, various starches and pan size to the physiochemical properties of angel food cakes using the oakes continuous mixing system
by: Vertolli, William Frederick.
Published: (2015)

An investigation of the volatile organic compounds produced during fermentation
by: Lawrence, James Fredrick.
Published: (2015)

The use of chemical leavening in frozen doughs
by: Holm, Jill T.
Published: (2015)

The anaerobic decomposition of benzoic acid during methane fermentation: evidence that carbon four of benzoic acid is converted to the carboxyl of the intermediate propionic acid
by: Coblentz, Thomas Herbert.
Published: (2015)

The effect of fermentation and soybean and peanut supplementation on corn protein
by: Hoover, Ellen R.
Published: (2015)

Effect of composition of soymilk on acid production by Lactobacillus fermentation
by: Zhang, Junyan.
Published: (2015)

A rationale for the use of aspartame as a sugar substitute in the possible reduction of dental caries
by: Marrero, Salvador.
Published: (2015)

Classifying program changes during software development
by: Hsu, Yu-Hua,M.S.
Published: (2015)

Analyzing changes in COBOL programs during maintenance
by: Lin, Ie-Hong.
Published: (2015)

The anaerobic decomposition of aromatic compounds during methane fermentation
by: Roberts, Foy Farrell.
Published: (2015)

Aerobes associated with the methane fermentation during formate utilization
by: Rinehart, Marilyn Emilie.
Published: (2015)

The qualitative and quantitative determination of free estrogens in dog plasma during the estrous cycle and pregnancy
by: Metzler, Fred.
Published: (2015)

Quantitative techniques for plant layout analysis
by: Patil, Narasai F.
Published: (2015)

An analysis of changes during maintenance of a C software system
by: An, Kyung Hee.
Published: (2015)

Simulating a distributed file system with various types of networks
by: Hall, Monte L.
Published: (2015)

Management of steers with various frame sizes on different nutritional levels
by: Mullen, Richard G.
Published: (2015)

Selection responses of avian granivores to various morphological food characteristics
by: Keating, Jeffrey Francis.
Published: (2015)

The reliability of the Sorensen-Orcinol method for estimating sugars
by: Yantzi, Millard.
Published: (2015)

An investigation of influence of sugar agents on baking quality
by: Barham, Harold Nathan.
Published: (2015)