A Study on the Influence of Different Types of Dough on the Sensory Evaluation of Toast
碩士 === 康寧大學 === 休閒管理研究所 === 104 === This research applied different flours to make sliced bread, using straight-dough with bread improver, as well as sticky-dough and sponge-dough without addition of chemical components and artificial flavors respectively to produce the sliced bread. Low-temperature...
Main Authors: | LIN,PI-JU, 林碧如 |
---|---|
Other Authors: | 郭勝豐 |
Format: | Others |
Language: | zh-TW |
Published: |
2016
|
Online Access: | http://ndltd.ncl.edu.tw/handle/82955053174269760454 |
Similar Items
-
The Toaster That Toasted The Golden Toast
by: Bourque, Danny
Published: (2008) -
Application of salt-stressed and glycerol-stressed baker''s yeast on making a frozen dough─a case of toast
by: Ren, Pei-Sia, et al.
Published: (2014) -
The Toast Code
by: Wan-Lin Lee, et al.
Published: (2007) -
Toasted Oats
by: Mary K. Wheeler, et al.
Published: (2014) -
New C-Glycosidic Ellagitannins Formed upon Oak Wood Toasting; Identification and Sensory Evaluation
by: Kleopatra Chira, et al.
Published: (2020-10-01)