Effects of Flour Composition, Physical Dough Properties and Baking Process on Hearth Loaf Properties Studied by Multivariate Statistical Methods

By Magnus E.M.   Bråthen E.   Sahlstrøm S.   Vogt G.   Færgestad E.M.  

Journal of Cereal Science, Vol. 32, Iss. 2, 2000-09 ,pp. : 199-212

Academic Press

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Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a hearth bread baking test

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Journal of Cereal Science, Vol. 38, Iss. 2, 2003-09 ,pp. : 205-215

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NMR-baking and Multivariate Prediction of Instrumental Texture Parameters in Bread

By Engelsen S.B.   Jensen M.K.   Pedersen H.T.   Nørgaard L.   Munck L.  

Journal of Cereal Science, Vol. 33, Iss. 1, 2001-01 ,pp. : 59-69

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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

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Effect of Allelic Variation of Glutenin Subunits and Gliadins on Baking Quality in the Progeny of Two Biotypes of Bread Wheat cv. Ulla

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