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Unexpected Strengthening Effects of a Coarse Wheat Bran on Dough Rheological Properties and Baking Quality

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Journal of Cereal Science, Vol. 25, Iss. 1, 1997-01 ,pp. : 77-82

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Influence of Flour Quality and Baking Process on Hearth Bread Characteristics Made Using Gentle Mixing

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Journal of Cereal Science, Vol. 30, Iss. 1, 1999-07 ,pp. : 61-70

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Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics

By Pedersen L.   Kaack K.   Bergsoe M.N.   Adler-Nissen J.  

Journal of Cereal Science, Vol. 39, Iss. 1, 2004-01 ,pp. : 37-46

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Effects of alpha-, beta-, gamma- and omega-Gliadins on the Dough Mixing Properties of Wheat Flour

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