The Significance of Arabinogalactan-Peptide for Wheat Flour Bread-Making

By Loosveld A.   Delcour J.A.  

Journal of Cereal Science, Vol. 32, Iss. 2, 2000-09 ,pp. : 147-157

Academic Press

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Solubilisation and Changes in Molecular Weight Distribution of Arabinoxylans and Protein in Wheat Flours During Bread-Making, and the Effects of Endogenous Arabinoxylan Hydrolysing Enzymes

By Cleemput G.   Booij C.   Hessing M.   Gruppen H.   delcour J.A.  

Journal of Cereal Science, Vol. 26, Iss. 1, 1997-01 ,pp. : 55-66

Academic Press

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Effects of Mediterranean climate on wheat bread-making quality

By Borghi B.   Corbellini M.   Minoia C.   Palumbo M.   Di Fonzo N.   Perenzin M.  

European Journal of Agronomy, Vol. 6, Iss. 3, 1997-05 ,pp. : 145-154

Elsevier

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Correlations of the Breadmaking Performance of Wheat Flour with Rheological Measurements on a Micro-scale

By Kieffer R.   Wieser H.   Henderson M.H.   Graveland A.  

Journal of Cereal Science, Vol. 27, Iss. 1, 1998-01 ,pp. : 53-60

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Effects of long-term tillage, crop rotation and nitrogen fertilization on bread-making quality of hard red spring wheat

By Lopez-Bellido L.   Lopez-Bellido R.J.   Castillo J.E.   Lopez-Bellido F.J.  

Field Crops Research, Vol. 72, Iss. 3, 2001-09 ,pp. : 197-210

Elsevier

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