Effect of Protein Compositions of Wheat Flours on the Rheological Propertie of Dough and the Quality of Deep-Fried Gluten Balls
碩士 === 大葉大學 === 食品工程研究所 === 89 === The wheat flours milled from different varieties of wheat and collected at a extracting rate of 60% were used as raw materials in this study. The proximate compositions, Farinographic and Extensographic dough properties, and the protein compositions of these wheat...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/53763587739681877843 |