GUST
发表于 2025-3-21 20:04:53
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Monocle
发表于 2025-3-21 23:57:14
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Consensus
发表于 2025-3-22 01:57:10
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轻快带来危险
发表于 2025-3-22 07:43:46
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BUOY
发表于 2025-3-22 11:55:47
The Viscoelastic Properties of Wheat Flour Doughs,; Faubion et al. 1985; Faubion and Faridi, 1986) present the rationale for applying fundamental rheological tests to investigate the mechanical properties of dough. Bushuk (1985) sums up this rationale concisely:
遗忘
发表于 2025-3-22 14:23:14
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遗忘
发表于 2025-3-22 19:58:54
to baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate l
anagen
发表于 2025-3-22 21:16:43
Entrepreneurial Decisions under Uncertaintyte from cereal grains or flours and (2) exhibit total or partial solubility in water (at room temperature and/or heated). This definition includes starch, water-soluble pentosans, (1→3) (1→4) .-glucans, and starch hydrolyzates.
AGATE
发表于 2025-3-23 02:43:55
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重力
发表于 2025-3-23 06:59:14
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