Studying Frozen Dough Structure Using Low-Temperature Scanning Electron Microscopy

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

Journal of Cereal Science, Vol. 35, Iss. 2, 2002-03 ,pp. : 135-147

Academic Press

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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

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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

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Relationship of Protein Quantity, Quality and Dough Properties with Chinese Steamed Bread Quality

By Zhu J.   Huang S.   Khan K.   O»Brien L.  

Journal of Cereal Science, Vol. 33, Iss. 2, 2001-03 ,pp. : 205-212

Academic Press

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Mechanical Properties of Bread Crumb Prepared from Flours of Different Dough Strength

By Scanlon M.G.   Sapirstein H.D.   Fahloul D.  

Journal of Cereal Science, Vol. 32, Iss. 3, 2000-11 ,pp. : 235-243

Academic Press

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