Interactive effects of flour, starter and enzyme on bread dough machinability

• 4 August 1998
• journal article
• research article
• Published by Springer Nature in Zeitschrift Für Lebensmitteluntersuchung Und -Forschung A
• Vol. 207  (2) , 133-139
• https://doi.org/10.1007/s002170050307

Abstract

Keywords

• KEY WORDS WHEAT FLOUR
• MICROBIAL STARTER
• ENZYMES
• DOUGH MACHINABILITY
• STICKINESS