Serviceable flour recipes
- 1 January 1980
- journal article
- Published by Emerald Publishing in Nutrition & Food Science
- Vol. 80 (1) , 10-13
- https://doi.org/10.1108/eb058784
Abstract
Some flour recipes clearly help our nutrition aims or can easily be modified to do so. They are the main subject of this article, in which some useful flour cookery principles are introduced step by step. Many terms in flour cookery have such variable meanings that they can cause confusion, for example, drop scones, short, germ and cell, so I have tried for an unambiguous terminology.Keywords
This publication has 2 references indexed in Scilit:
- SALIVARY SECRETION IN RESPONSE TO MASTICATION OF CRISP BREAD1Journal of Texture Studies, 1977
- THE INFLUENCE ON BREAD TEXTURE OF PARTIALLY REPLACING WHEAT WITH POTATO PRODUCTS*Journal of Texture Studies, 1976