Effect of various dextrin substitutions for wheat flour on dough properties and bread qualities

By Miyazaki M.   Maeda T.   Morita N.  

Food Research International, Vol. 37, Iss. 1, 2004-01 ,pp. : 59-65

Elsevier

Access to resources Recommend Favorite

Effect of the addition of different fibres on wheat dough performance and bread quality

By Wang J.   Rosell C.M.   Benedito de Barber C.  

Food Chemistry, Vol. 79, Iss. 2, 2002-11 ,pp. : 221-226

Elsevier

Access to resources Recommend Favorite

Effect of arabinoxylans on bread-making quality of wheat flours

By Biliaderis C.G.   Izydorczyk M.S.   Rattan O.  

Food Chemistry, Vol. 53, Iss. 2, 1995-01 ,pp. : 165-171

Elsevier

Access to resources Recommend Favorite

Influences of lactic acid bacteria on technological, nutritional, and sensory properties of barley sour dough bread

By Marklinder I.   Haglund A.   Johansson L.  

Food Quality and Preference, Vol. 7, Iss. 3, 1996-07 ,pp. : 285-292

Elsevier

Access to resources Recommend Favorite

Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough

By Ribotta P.D.   Perez G.T.   Leon A.E.   Anon M.C.  

Food Hydrocolloids, Vol. 18, Iss. 2, 2004-03 ,pp. : 305-313

Elsevier

Access to resources Recommend Favorite