Effect of waxy flour blends on dough rheology and bread quality

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|4|926-933

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.4, 2015-04, pp. : 926-933

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Towards the development of peanut–wheat flour composite dough: Influence of reduced‐fat peanut flour on bread quality

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 42, Iss. 1, 2018-01 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

By  

JOURNAL OF FOOD QUALITY (ELECTRONIC), Vol. 38, Iss. 5, 2015-10 ,pp. : 316-327

John Wiley & Sons Inc

Access to resources Recommend Favorite

Wheat Flour–Fine Bran Blends and Bread‐Making Quality

By  

JOURNAL OF FOOD QUALITY (ELECTRONIC), Vol. 38, Iss. 1, 2015-02 ,pp. : 30-39

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of Lactobacillus sp. on dough leavening

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 39, Iss. 1, 2015-02 ,pp. : 30-37

John Wiley & Sons Inc

Access to resources Recommend Favorite

The Effects of Cephalaria Syriaca Flour on Dough and Bread Containing Different Levels of Barley Flour

By  

JOURNAL OF FOOD QUALITY (ELECTRONIC), Vol. 38, Iss. 5, 2015-10 ,pp. : 328-336

John Wiley & Sons Inc

Access to resources Recommend Favorite