DIFFERENCES IN BAKING QUALITY BETWEEN WHEAT FLOURS

被引：0

|

作者：

MACRITCHIE, F

机构：

来源：

JOURNAL OF FOOD TECHNOLOGY | 1978年 / 13卷 / 03期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：187 / 194

页数：8

相关论文

共 50 条

[21] Examination of relationships between the rheological properties and baking performance of selected soft wheat flours
Uriyo, MG
Barbeau, WE
Griffey, CA
Rancourt, J
JOURNAL OF FOOD QUALITY, 2004, 27 (03) : 239 - 254
[22] REQUIREMENTS TO THE QUALITY OF GRAIN AND FLOURS FOR THE BAKING PRODUCTION
GEBHARDT, E
PETZOLD, H
BACKER UND KONDITOR, 1980, 34 (07): : 218 - 220
[23] DIFFERENCES BETWEEN FLOURS IN THE RATE OF WHEAT-PROTEIN SOLUBILITY
HE, H
FENG, GH
HOSENEY, RC
CEREAL CHEMISTRY, 1991, 68 (06) : 641 - 644
[24] CHARACTERIZATION AND UTILIZATION OF DURUM-WHEAT FOR BREADMAKING .1. COMPARISON OF CHEMICAL, RHEOLOGICAL, AND BAKING PROPERTIES BETWEEN BREAD WHEAT FLOURS AND DURUM-WHEAT FLOURS
BOYACIOGLU, MH
DAPPOLONIA, BL
CEREAL CHEMISTRY, 1994, 71 (01) : 21 - 28
[25] LIPIDS OF WHEAT 3 . -FURTHER STUDIES OF LIPIDS OF FLOURS FROM SINGLE WHEAT VARIETIES OF WIDELY VARYING BAKING QUALITY
FISHER, N
BELL, BM
RAWLINGS, CE
BENNET, R
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1966, 17 (08) : 370 - &
[26] BAKING PROPERTIES OF DIFFERENT AMARANTH FLOURS AS WHEAT BREAD INGREDIENTS
Mykolenko, S.
Zhygunov, D.
Rudenko, T.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-UKRAINE, 2020, 14 (04): : 62 - 71
[27] Influence of additives on the rheological characteristics and baking duality of wheat flours
Ravi, R
Manohar, RS
Rao, PH
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2000, 210 (03) : 202 - 208
[28] STUDIES ON THE BAKING POTENTIAL OF NON-WHEAT COMPOSITE FLOURS
AKOBUNDU, ENT
UBBAONU, CN
NDUPUH, CE
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1988, 25 (04): : 211 - 214
[29] BAKING AND RELATED PROPERTIES OF WHEAT-OAT COMPOSITE FLOURS
OOMAH, BD
CEREAL CHEMISTRY, 1983, 60 (03) : 220 - 225
[30] QUALITY OF WHEAT FLOURS IN PRACTICE
POLLHAMER, E
SINKOVICS, B
NOVENYTERMELES, 1988, 37 (06): : 487 - 494

← 1 2 3 4 5 →