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

By Tronsmo K.M.   Faergestad E.M.   Schofield J.D.   Magnus E.M.  

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

Elsevier

Access to resources Recommend Favorite

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

By Færgestad E.M.   Magnus E.M.   Sahlström S.   Næs T.  

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

Academic Press

Access to resources Recommend Favorite

Influence of Substituting Water with Ultrafiltered Milk Permeate on Dough Properties and Baking Quality of White Pan Bread

By Al-Eid S.M.   Al-Neshawy A.A.   Al-Shaikh Ahmad S.S.  

Journal of Cereal Science, Vol. 30, Iss. 1, 1999-07 ,pp. : 79-82

Academic Press

Access to resources Recommend Favorite

Sensory qualities of whole wheat pan bread-influence of farming system, milling and baking technique

By Kihlberg I.   Johansson L.   Kohler A.   Risvik E.  

Journal of Cereal Science, Vol. 39, Iss. 1, 2004-01 ,pp. : 67-84

Elsevier

Access to resources Recommend Favorite

Effect of Heat Shock During Grain Filling on the Gluten Protein Composition of Bread Wheat

By Ciaffi M.   Tozzi L.   Borghi B.   Corbellini M.   Lafiandra D.  

Journal of Cereal Science, Vol. 24, Iss. 2, 1996-02 ,pp. : 91-100

Academic Press

Access to resources Recommend Favorite