The Role of Fat in the Stabilisation of Gas Cells in Bread Dough

By Brooker B.E.  

Journal of Cereal Science, Vol. 24, Iss. 3, 1996-11 ,pp. : 187-198

Academic Press

Access to resources Recommend Favorite

Relationship Between Gliadin Alleles and Dough Strength in Italian Bread Wheat Cultivars

By Metakovsky E.V.   Annicchiarico P.   Boggini G.   Pogna N.E.  

Journal of Cereal Science, Vol. 25, Iss. 3, 1997-03 ,pp. : 229-236

Academic Press

Access to resources Recommend Favorite

Influence of Pentatomid Insects on the Physical Dough Properties and Two-layered Flat Bread Baking Quality of Syrian Wheat

By Hariri G.   Williams P.C.   El-Haramein F.J.  

Journal of Cereal Science, Vol. 31, Iss. 2, 2000-03 ,pp. : 111-118

Academic Press

Access to resources Recommend Favorite

The Determination of Wheat Breadmaking Performance and Bread Dough Mixing Time by NIR Spectroscopy for High Speed Mixers

By Alava J.M.   Millar S.J.   Salmon S.E.  

Journal of Cereal Science, Vol. 33, Iss. 1, 2001-01 ,pp. : 71-81

Academic Press

Access to resources Recommend Favorite

Effect of Final Dough Temperature on the Microstructure of Frozen Bread Dough

By Zounis S.   Quail K.J.   Wootton M.   Dickson M.R.  

Journal of Cereal Science, Vol. 36, Iss. 2, 2002-09 ,pp. : 135-146

Academic Press

Access to resources Recommend Favorite