Effects of Wheat Variety and Processing Conditions in Experimental Bread Baking Studied by Univariate and Multivariate Analyses

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Journal of Cereal Science, Vol. 25, Iss. 3, 1997-03 ,pp. : 289-301

Academic Press

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The Role of Gluten Proteins in the Baking of Arabic Bread

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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

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Interrelationships of Protein Composition, Protein Level, Baking Process and the Characteristics of Hearth Bread and Pan Bread

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Journal of Cereal Science, Vol. 31, Iss. 3, 2000-05 ,pp. : 309-320

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Mobility of Lipids in Low Moisture Bread as Studied by NMR

By Roudaut G.   van Dusschoten D.   van As H.   Hemminga M.A.   Le Meste M.  

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