Water addition and the physical properties of mechanical dough development doughs and breads
- 1 March 1991
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 13 (2) , 195-205
- https://doi.org/10.1016/s0733-5210(09)80036-2
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- The effect of laboratory and commercial milling on lipids and other physicochemical factors affecting the breadmaking quality of wheat flourJournal of Cereal Science, 1989
- Staling of white pan bread: Fundamental causes∗C R C Critical Reviews in Food Science and Nutrition, 1981
- Moisture Content of Whole Bread and Bread CrumbNature, 1959