Crust Aroma of Baguettes I. Key Odorants of Baguettes Prepared in Two Different Ways

By Zehentbauer G.   Grosch W.  

Journal of Cereal Science, Vol. 28, Iss. 1, 1998-07 ,pp. : 81-92

Academic Press

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Dependence of Wheat Dough Extensibility on Flour Sulphur and Nitrogen Concentrations and the Influence of Foliar-Applied Sulphur and Nitrogen Fertilisers

By Kettlewell P.S.   Griffiths M.W.   Hocking T.J.   Wallington D.J.  

Journal of Cereal Science, Vol. 28, Iss. 1, 1998-07 ,pp. : 15-23

Academic Press

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Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. II. Changes in Composition

By Weegels P.L.   Hamer R.J.   Schofield J.D.  

Journal of Cereal Science, Vol. 25, Iss. 2, 1997-02 ,pp. : 155-163

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Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters

By Weegels P.L.   van de Pijpekamp A.M.   Graveland A.   Hamer R.J.   Schofield J.D.  

Journal of Cereal Science, Vol. 23, Iss. 2, 1996-02 ,pp. : 103-111

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Extensional Flow Studies of Wheat Flour Dough. II. Experimental Method for Measurements in Constant Extension Rate Squeezing Flow and Application to Flours Varying in Breadmaking Performance

By Wikström K.   Bohlin L.  

Journal of Cereal Science, Vol. 29, Iss. 3, 1999-05 ,pp. : 227-234

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